Swiss apple cake

NZ Woman's Weekly 18/5/2012

Annabelle White

Your
Rating:

Ratings: No ratings yet

This original cake recipe was given to me by Sydney-based chef Dietmar Sawyere – twice named New Zealand Chef of the Year in 1984 and 1985.

Cake

125 g	Butter
½ cup	Caster sugar
1	Egg, large, beaten
1 cup	Self raising flour
1 pinch	Salt

Apple Filling

2	Apples, peeled, cored, chopped
½ cup	Sultanas
½ cup	Walnut pieces
1 tsp	Cinnamon
1 pinch	Ground nutmeg
1 pinch	Allspice
⅓ cup	Caster sugar
1	Orange, juice only
1	Lemon, juice only

Directions

Preheat the oven to 180 degC
Grease and paper line a 24cm loaf or 21cm cake tin.
Melt the butter in a saucepan and add the sugar. Stir for 10 seconds then allow to cool.
Then beat in the egg, followed by the flour and salt.
Place ¾ of the cake mix into the tin of choice.
Combine all of the apple filling ingredients, then pour on top of the cake mix.
Dot the top of the apple filling with the remaining cake mix.
Bake for 50 to 55 minutes, or until a skewer comes out clean.
Cooking times will vary according to the size of the tin you use.

Cook's tip:Serve with a delicious mixture of natural yoghurt and softly whipped cream, and sprinkle the top with a little icing sugar or grated lemon zest for that extra touch.