These lovely little Apple Cakes are soft, thin, and filled with tender apple pieces. Perfect for stacking with whipped cream or ice cream and topping with fresh strawberries — a light, fruity treat for any occasion.
These lovely little Apple Cakes are soft, thin, and filled with tender apple pieces. Perfect for stacking with whipped cream or ice cream and topping with fresh strawberries — a light, fruity treat for any occasion.
Set your oven to 180°C (160°C fan) or 350°F. Line a large baking tray with greaseproof paper.
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
100 g unsalted butter, 100 g caster sugar
Beat in the eggs one at a time, followed by the vanilla extract.
2 medium eggs, 1 tsp vanilla extract
Gently fold in the flour, then stir in the diced apple.
150 g self-raising flour, 1 medium apple
If the mixture feels too thick, add a splash of milk to loosen it — you want a soft, spoonable batter.
1–2 tbsp milk
Drop small spoonfuls of batter onto the lined tray, spacing them well apart. Each one should be roughly 2 inches in diameter — about the size of a heaped teaspoon flattened slightly. Bake for 10–12 minutes or until golden and springy to the touch.
Transfer the cakes to a wire rack to cool completely. They will be lovely and thin, perfect for layering.
Whip the double cream to soft peaks. Place one apple cake on a plate, add a dollop of cream (or a scoop of ice cream if it’s a warm day), then place another cake on top.
200 ml double cream
Finish with more cream or ice cream and scatter with chopped strawberries.
20 medium fresh strawberries
Notes
Use tart apples for a sharper flavour or sweeter varieties for a mellow taste.These are best enjoyed fresh but the cakes can be baked a day ahead and stored in an airtight container.Get creative with toppings — blueberries or a drizzle of honey work beautifully too.This recipe makes10 Apple Cakes as seen in the image.