One of the most requested cakes at Ballymaloe! The beauty of this cake is that the fruit sinks to the bottom as it cooks, leaving a light sponge on top with a lovely sugary crust. Heaven!


  • 2 eggs

  • 175g (6oz) caster sugar, plus 15g (1/2oz) extra for sprinkling

  • 1/2 tsp vanilla extract

  • 85g (3oz) butter

  • 75ml (2 ½ fl oz) milk

  • 125g (4 ½ oz) plain flour

  • ½ tsp ground cinnamon

  • 2 ¼ tsp baking powder

  • 2 small (or 1 large) cooking apples

  • 75ml (2 ½ fl oz) double cream, to serve


  • 1.

    Preheat the oven to 200ºC (400ºF), Gas mark 6. Line the sides and base of the cake tin (20 x 20cm (8 x 8in) square cake tin) with parchment paper.

  • 2.

    Using an electric whisk, whisk the eggs, 175g (6oz) caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).

  • 3.

    Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.

  • 4.

    Peel and core the apples and cut into thin slices, then arrange them over the batter. They will sink to the bottom (this is meant to happen!).

  • 5.

    Sprinkle with the remaining sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 180ºC (350ºF), Gas mark 4 and bake for a further 20–25 minutes or until well risen and golden brown.

  • 6.

    Allow to cool in the tin, cut into squares and serve warm. It is delicious with cream!

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 237kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 2g
  • Carbohydrate 33g
  • Sugar 22g
  • Sodium 92mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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VARIATION: Raspberry and pear: Instead of the cinnamon, mix the finely grated zest of 1 orange into the batter. Instead of the apples, sink 100g (31/2oz) fresh or frozen raspberries and thin slices of 2 pears into the batter and cook in the same way.

Makes 12-16 squares.

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Average Rating
9 comments • 37 ratings
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Posted by ValeriePNGReport
Made it. Turned out perfect. Is now favorite.
Posted by Lynn111Report
Delicious cake! My apples did stay on top, but didn't matter. Sponge was light and gorgeous and rose really well!
Posted by JuliaKidsdepotReport
This is delicious, I pushed my apple slices in batter before putting in the oven. Fantastic warmed slightly in microwave with ice cream!
Posted by Rosalie37Report
This is really yummy, except my cake didn't rise in the middle, I didn't push the apples down though which may have contributed. Still a really yummy cake and I'm about to make it again for dessert tonight!
Posted by Report
i love the cake, i dont like lumpy apple so i normally chop 3/4 of the apples and stew them a little first then i chop the remaining apple into small cubes and pope them in. I push the apple in a little bit as once its lighter it doesnt fall, i prefer it all the way through and not just at the bottom
Posted by suzycakieReport
Made this last night a big winner with everyone, very light and so easy to make
Posted by Thea11Report
Saw this yesterday and love the look of it. I will try it at the weekend. Being Dutch probably peaked my interest.
Posted by KC172Report
Watched this last night ... looks too easy. can't wait to make. Hopefully the kids will luv it.
Posted by MrsReport
I have made this cake and believe me when i say, that it is easy and delicious. She has the best recipes and yes, simple and easy instructions to follow. THANKYOU RACHEL.