Tuesday, 1 May 2012


You may have read my recent post, Apples of Amsterdam. Ever since my Amsterdam trip, I have been thinking and dreaming up how I might go about recreating the appeltaart I had at Villa Zeezicht and Winkel cafe. I perused a number of recipes online, thought back to what made the cakes so scrumptious, came up with a recipe that I gave a try, and it was surprisingly good.

What I love about appeltaart is the way it is half cake/half pie. You make a cake batter, but then you press it around the side and base of the tin, pile in a huge amount of apple to the centre, and then cover it up with more cake batter. So it is in essence a cake, but structurally, a pie. Genius.

This makes one huge mama of a cake, so I strongly advise inviting lots of friends over, and getting lots of cream to go with it.

  • Apples8-9 apples - about 850g chopped
  • 2 tablespoons castor sugar
  • 1 tablespoon brandy
  • zest of 1 lemon and the juice of half the lemon
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice 
  • 300g butter plus an extra 1/2 tablespoon
  • 200g soft brown sugar
  • 2 eggs
  • 3 1/4 cups self-raising flour (500g)
  • Plenty of cream to serve