Russian apple cake

I love simple recipes like this. They are not only quick to prepare but also very adaptable. 

I have used pears, rhubarb and peaches and the end results are always delicious.  This cake has a light, airy, almost sponge-like texture adorned with fresh, seasonal fruit.


Photo: Simon Lambert
Photo: Simon Lambert
Russian apple cake

Serves 8-10

6 large apples (Granny Smiths are perfect for this)
3 large good-quality eggs, at room temperature
1 cup sugar
1 tsp vanilla
1 cup flour
pinch cinnamon

Grease a 18cm round cake tin with removable bottom. Line with greaseproof paper.

Prepare the apples by peeling and removing core. Cut the apples into small chunks and place directly into prepared cake tin.

Using an electric mixer, whisk the eggs with the sugar and vanilla until thick and airy and ribbons form on the surface.

Sift in the flour and fold through until just combined.

Pour over the apples - the egg mixture should end up level with the apples.

Bake in preheated oven for 40-45 minutes or until a skewer comes out clean. Cool for 10 minutes in the tin then remove and cool.

This cake is delicious warm or cold.


Add a Comment


Ask a Chef Recipe Book ON SALE NOW! $29.99

The all-new Ask a Chef is available now! With fantastic recipes from the popular newspaper series, there is inspiration for everything from salads to chocolate cakes and quiches to sausage rolls - sure to impress at your next family or social gathering!

With a delicious mix of recipes from around the region including Riverstone Kitchen and Fleur's Place, there is something for everyone. Get your copy of Ask a Chef today !


Buy now from ODT Store 

ODT subscriber only price - $25