For a 23 or 25cm cake (12-16 slices) you need

1,5kg Granny Smith Apples (about 8-10 apples)

2 litres cold water with 20ml salt

For the batter you need

3 eggs

50ml nutty olive oil or canola oil

120ml milk

5ml vanilla extract

Zest of 1 lemon

Juice of 1 lemon

200ml cake flour

10ml baking powder

120ml brown sugar

Optional: 250-500ml frozen or fresh blueberries

Optional: 10ml lemon thyme leaves

Optional: 50g flaked almonds (half a packet)

Optional: Icing sugar to dust

To serve: Whipped cream or Double Cream yoghurt, if you used thyme, add a few sprigs


22 or 23cm cake pan lined with baking paper, sprayed with non stick spray. The batter is fairly liquid, so use a whole sheet tucked into the cake pan.

To prepare

Peel the quarter the apples, remove the core

Immediately place the apples in the salt and water brine solution to avoid browning

Prepare the batter

Lightly whisk the eggs, oil, milk, vanilla and lemon together

Place the flour, baking powder and sugar in a LARGE mixing bowl (it must accommodate the apples later)

Stir in the egg mixture to form a batter. It is quite runny, like pancake batter!

Now dry the apple wedges and cut the apples into about 5mm slices. I used a mandolin slicer, but next time I may opt for the slicer blade in the food processor, as 10 apples take time and the slices don’t need to be precise!

Place the apples into the batter and mix for the batter to coat the apples.

Pour half the mixture into the cake pan, layer the blue berries and thyme, add the rest of the batter.

Smooth the surface and sprinkle the flaked almonds on top.

Bake at 108°C for 40-70 minutes. A larger cake pan will cook slightly faster.

Allow to cool in the pan, preferably for at least 5 hours

Remove from the pan and peel away the paper, for a rustic effect, leave the cake on the paper & place it on a wooden board

Dust with icing sugar and add a few thyme leaves

Serve at room temperature or slightly warmed, sliced with whipped cream or dollops of full fat yoghurt

This is a moist cake and will keep refrigerated for up to 4 days