Extra-soft cake with grated apples

Ingredients

• 3eggs
• 120 gcaster sugar
• 1/2 teaspoon (or 7 g vanilla sugar)vanilla powder
• 200 gplain flour
• 1 teaspoon (1/2 sachet)baking powder
• 1 generous pinchsalt
• 130 gunsalted butter
• 3apples
• 120 gstrawberries (optional)
• to taste (optional)icing sugar

Instructions

1. 1

   Melt the butter

   Melt the butter in a saucepan over very low heat, then set it aside.

2. 2

   Mix the batter

   Beat the eggs with the sugar and vanilla sugar, then mix in the melted butter. Add the flour, salt and baking powder and stir well. If the batter seems a little thick, add 2 tablespoons of plain yoghurt or milk and mix again.

3. 3

   Grate the apples

   Peel and core the apples, then grate them using the coarse side of a grater. Stir half of the grated apple into the cake batter.

4. 4

   Preheat the oven

   Preheat the oven to 180°C, using the fan setting if possible.

5. 5

   Prepare the tin

   Pour the batter into a round or square tin measuring 18–20 cm across. Use a silicone tin or a springform tin lined with baking paper.

6. 6

   Top with fruit

   Spread the remaining grated apple over the batter. Add the whole strawberries, keeping a few back to decorate the cake after baking.

7. 7

   Bake the cake

   Sprinkle with a little sugar and bake for about 35–45 minutes, depending on your oven.

8. 8

   Cool and finish

   Once baked, leave the cake to cool before removing it from the tin, then dust with icing sugar.

9. 9

   Serve the cake

   Enjoy it warm or cold.

What is grated apple cake?

This French-style cake is a simple home bake made with a butter-and-egg batter and grated fresh apples. The description presents it as an easy afternoon snack, suitable for making with children.

Grating the apples lets them mingle through the cake rather than sitting in large pieces. Here, half goes into the batter and the rest forms a fruit layer on top, with strawberries as an optional addition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes much of the fat; eggs and the fruit also contribute to the overall nutrition. Pair a slice with plain yoghurt and extra fresh fruit for a more balanced snack.

The fruit and flavour

Apples: Use three apples, peeled and cored, and grate them on the coarse side of the grater. The recipe divides them evenly between the batter and the top.

Strawberries: These are optional and go on whole; keep a few aside if you want to decorate the cooled cake. Vanilla powder or vanilla sugar gives the batter its gentle vanilla flavour.

Getting the batter right

Butter: Melt it over very low heat and set it aside before mixing it into the eggs and sugar. This gives you time to combine the other ingredients without adding the butter straight from the pan.

Consistency: The method describes a thick batter and suggests 2 tablespoons of plain yoghurt or milk if it seems too thick. Mix the flour, salt and baking powder in thoroughly.

Choose and line the tin

Tin size: Use a round or square tin measuring 18–20 cm across, as specified in the method. A silicone tin or a springform tin lined with baking paper is suitable.

Fruit topping: Spread the remaining grated apple across the batter before arranging the strawberries on top. A light sprinkle of sugar finishes the surface before baking.

Check for doneness

Baking time: The cake needs about 35–45 minutes at 180°C, with the exact time depending on your oven. Start checking towards the shorter end of that range.

Cooling: Let the cake cool before taking it out of the tin, then dust it with icing sugar. The recipe suggests serving it either warm or cold.

Serving ideas

Serve a slice on its own for an afternoon snack, or add a spoonful of plain yoghurt alongside it. If you have kept strawberries back, use them to decorate the cake after baking.

The recipe is also suited to a weekend bake with children: they can help with mixing and arranging the fruit, while an adult handles the grating and oven.

Recipe notes & tips

• Grate the apples on the coarse side of the grater, as the method specifies.
• Measure the tin across its widest point and keep it within the stated 18–20 cm size.
• Add the melted butter after beating the eggs with the sugar and vanilla.
• If the batter seems too thick, mix in 2 tablespoons of plain yoghurt or milk.
• Keep a few strawberries aside if you want to decorate the cake after baking.
• Allow the cake to cool before removing it from the tin.

Variations

• Skip the strawberries: Leave them out for a simple apple-only cake.
• Use vanilla sugar: Replace the vanilla powder with 7 g of vanilla sugar.
• Add yoghurt: Stir in 2 tablespoons of plain yoghurt if the batter seems thick.
• Add milk: Use 2 tablespoons of milk instead if the batter needs loosening.
• Finish with icing sugar: Dust the cooled cake before serving.

Common mistakes to avoid

• Using a fine grater: The method calls for the coarse side, so the apple remains in grated pieces.
• Adding all the apple at once: Fold half into the batter and reserve the other half for the top.
• Overheating the butter: Melt it over very low heat, then set it aside.
• Skipping the tin lining: Line a springform tin with baking paper to help release the cake.
• Removing the cake while hot: Let it cool before taking it out of the tin.
• Baking by time alone: The recipe gives a 35–45 minute range, so account for how your oven bakes.

How to store

Store the cooled cake covered in the fridge and eat within 3 days. Bring a slice to room temperature or warm it gently before serving.

Frequently asked questions