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Dutch Apple Cake



Serves 8

Use a circular cake tin of 24cm

Ingredients:
For the dough
  • 200 grams butter
  • 200 grams caster sugar
  • 200 grams self raising flour
  • 200 grams plain flour
  • 1 egg (half for the dough, other half to spread on top at the end)
For the filling
  • 6 granny smith apples (or other sour kind)
  • 75 grams caster sugar
  • 100 grams sultanas
  • 3 teaspoons of cinnamon
Using your hands, mix butter, caster sugar, both flours, half the egg into a firm dough, set aside on a plate in the fridge.
Put the sultanas in a bowl of lukewarm water. Peel the apples and dice into little cubes. Put into a large bowl and add the sugar and cinnamon. Drain the sultanas and add to the mix, toss it around so the sultanas, apples, sugar and cinnamon are evenly distributed.
Grease the cake tin with butter.
Get the dough back from the fridge and split in 3 equal parts. Use 1 part to cover the base of the cake tin, a second part for the edges. Add the apple/sultana/sugar/cinnamon mixture to the bowl.
Roll dough strips roughly the diameter of breadsticks from the remaining dough and lay them in a pattern across the cake.
Brush the remaining egg on top to create a glaze on the dough strips.
Put the cake into a preheated oven at 170°C (160°C) and bake for 60 minutes.
Let the cake cooldown before removing the outer ring of the tin.



Serving tips:
  • Serve with whipped cream or ice cream on top
  • Spread apricot jam and finely cut pistachio’s on top and put in oven at 150°C for 10 minutes
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