Dutch Apple Cake


This is a speciality found in the cafe’s of Amsterdam. Served with whipped cream it’s a lightly spiced cake filled with slices of apple with the flavours of cinnamon and almond. A real favourite of the Dutch! If you don’t have a square tin then by all means bake in a regular 20cm round cake tin or baking dish.

Dutch Apple Cake
Serves 8
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 225g Unsalted butter, melted, plus extra for greasing
  2. 225g Caster sugar, plus extra for sprinkling
  3. 4 Medium free-range eggs, at room temperature
  4. 1 lemon
  5. 250g Plain flour
  6. 1 tsp Baking powder
  7. 1 heaped tsp mixed spice
  8. 500g Bramley apples or granny smith
  9. 25g Flaked almonds
  10. 1 tsp Ground cinnamon
To serve
  1. 150ml Double cream
  2. 50g Icing sugar
  3. 1 tsp Vanilla extract
  1. Preheat the oven to 190C. Grease and line a 20cm square cake pan with baking parchment.
  2. Crack the eggs into a large bowl and add 150g of the sugar. Using an electric whisk beat the eggs and sugar until thick and creamy and the whisk leaves a ribbon trail. Grate the zest of the lemon and add to the bowl along with the juice of the lemon. Whisk again and then with the whisk running gradually pour in the melted butter until fully combined.
  3. Pass the flour, mixed spice and baking powder through a sieve into the bowl and beat gently with the whisk on a low speed to combine fully. Leave the bowl to one side while you prepare the apples.
  4. Add the cinnamon, almonds and remaining sugar to a bowl and set aside. Peel, core and slice the apples into quarters and then into eighths resulting in wedges. Roll the apple slices in the cinnamon and almond mixture to coat fully.
  5. Pour the cake batter into the prepared pan and pour the apple mixture on top. Spread the apples out a little and press down slightly to sink into the batter. Bake in the oven for 45mins-1 hour or until a knife comes out clean in the centre when inserted. Allow the cake to cool in the tin before removing.
  6. Once the cake has cooled and the paper has been removed whisk together the double cream, icing sugar and vanilla until soft peaks form and the cream holds its shape. Cut the cake into wedges and serve slightly warm with the cream.
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