Apple cream cake

Sink your fork into a slice of this warm moist cake, perfectly topped with crunchy almonds and tender apple pieces. It goes brilliantly with a dollop of fresh cream.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Makes 1 Item
  • Print


Apple cream cake
  • 400 gram can pie apples
  • 1 cup self-raising flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup caster sugar
  • 1/2 cup almond meal (ground almonds)
  • 3/4 cup cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup slivered almonds
  • icing sugar, to serve
  • thick cream, to serve


Apple cream cake
  • 1
    Preheat oven to moderate, 180°C (160° fan-forced). Lightly grease and line a 20cm round cake pan.
  • 2
    Chop apples and drain on paper towel for 10 minutes.
  • 3
    Meanwhile, sift flour and spices into a large bowl. Stir in sugar and almond meal. Using a wooden spoon, lightly fold combined cream, egg and vanilla into the dry ingredients. Fold apple through. Pour into prepared pan.
  • 4
    Sprinkle top with almonds. Bake for 60-75 minutes, until cooked when tested with skewer.
  • 5
    Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar, serve with cream, if desired.


Use any well drained canned fruit you prefer.

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