Dutch Apple Cake

James McIntosh invites his friend Marjo Cooper to Divertimenti to learn about Dutch food on the AGA. A classic cake from the Netherlands of apple, cinnamon and dried fruit encased in a butter pastry shell with lattice top.



300g plain flour

200g unsalted butter, cut into cubes

125g caster sugar

pinch salt

1 egg, lightly beaten

Plain flour for dusting

1 egg, lightly beaten


2 Dutch rusks, crumbled

6 medium apples, peeled, cored and sliced

4 tbsp demerara sugar

1 tsp vanilla sugar

2 tsp ground cinnamon

2 tbsp each raisins and currants, soaked and drained


1 egg, lightly beaten

Serves 8


1. To make the pastry, place the flour into a large bowl and rub the fat through with the fingertips until it resembles fine breadcrumbs. Stir sugar and salt through. Add the egg a little at a time and bind together using a table knife until a ball forms. Cover in cling film and place into the refrigerator for at least 20 minutes to rest.

2. Lightly flour the worktop and roll the pastry into a log shape. Cut 1/3 off, cover and place back into the refrigerator. Roll the large piece of pastry into a circle and line the inside of a 20cm (6”) spring form cake tin, ensuring the base and sides are lined. To help, it may be easier to line the tin as well you can with the pastry and place some clingfilm over and rub the pastry up the sides through the cling film. Place back into the refrigerator to rest for 20 minutes.

3. Make the filling by mixing all of the ingredients together and place into the pastry-lined tin. Roll out the remaining pastry and cut into strips, weave over the top of the apple and glaze with the egg.

4. Place into the Baking Oven on the grid shelf on the 4th set of runners. Bake for 40-50 minutes until golden on top and the apple is soft. Allow to cool in the tin, run a palate knife around the outside and serve on a plate. Enjoy with fresh cream, ice cream or custard.

Conventional ovens: 180°C / Gas Mark 4.

Notes - Cooking in the Baking Oven produces a beautifully moist cake due to the radiant heat from the cast iron walls of the oven.

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