cake
Apple Cake Mamma
A tender, lightly scented apple cake topped with sliced apples, chopped almonds, and a little sugar. Choose either butter or olive oil for the batter, not both.
Jump to recipe ↓- Total time
- 1 h 5 min
- Serves
- 10
- Difficulty
- easy
What you need
Ingredients
- 3apples, sliced
- 3medium eggs
- 150 gcaster sugar
- 150 gplain flour, sifted
- 6 gbaking powder, sifted with the flour
- To tasteraisins, soaked in rum or water, then drained; amount unspecified
- 1lemon zest, finely grated
- 50 gunsalted butter, melted; use this or the olive oil alternative, not both
- To tastealmonds, chopped; about a handful
- To tastesugar, for sprinkling over the cake; white or brown, amount to taste
How to make it
Steps
- 01
Heat a conventional (static) oven to 160°C. Prepare a 24–26 cm cake tin.
- 02
Beat the eggs and caster sugar for 5–10 minutes, until pale and airy.
- 03
Sift the flour and baking powder together. Fold them gradually into the egg mixture, lifting the mixture from the bottom up to preserve its airiness.
- 04
Fold in the drained raisins and lemon zest. Gently mix in either the melted butter or 40 g olive oil; do not use both.
- 05
Pour the batter into the prepared tin. Arrange the sliced apples on top, then scatter over the chopped almonds and a little white or brown sugar.
- 06
Bake at 160°C for around 40 minutes. Check the centre with a toothpick; it should come out clean or with a few moist crumbs.
- 07
Let the cake rest before serving.
Per portion · 1/10
Nutrition
Per portion · 1/10 · Estimated values
Macronutrients
- Energy
- 230.1 kcal12% RI
- Protein
- 4.23 g8% RI
- Carbohydrate
- 36.8 g14% RI
- Sugars
- 24.3 g27% RI
- Fat
- 7.3 g10% RI
- Saturates
- —
- Fibre
- 2.04 g7% RI
- Salt
- 0.07 g1% RI
Vitamins & minerals
- Sodium
- 29.5 mg1% RI
- Potassium
- 206.3 mg10% RI
- Calcium
- 60 mg7% RI
- Magnesium
- 16.8 mg4% RI
- Phosphorus
- 112.3 mg16% RI
- Iron
- 0.68 mg5% RI
- Zinc
- 0.41 mg4% RI
- Selenium
- —
- Iodine
- —
- Vitamin A
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Vitamin C
- —
- Thiamin (B1)
- 0.04 mg3% RI
- Riboflavin (B2)
- 0.12 mg9% RI
- Niacin (B3)
- 0.39 mg2% RI
- Vitamin B6
- 0.06 mg5% RI
- Folate (B9)
- —
- Vitamin B12
- —
Source: USDA FoodData Central live API. 2026-09-28. RI for an average adult (2,000 kcal per day).
Worth knowing
Notes
- The stated serving size is about one tenth of the cake.
- Use either 50 g melted butter or 40 g olive oil in the batter, never both.
Make it yours
Variations
- Choose 50 g melted butter or 40 g olive oil for the batter.
- Soak the raisins in rum or water, then drain them before adding to the batter.
- Use white or brown sugar for the topping.
For later
Storage
- Once cool, store covered at room temperature and enjoy within 2 days, or refrigerate for up to 4 days.