Nanna’s Apple Cake Recipe
If Nanna had a signature scent, it might be this gently spiced apple cake baking in the oven. Moist, fragrant, and dappled with tender fruit, it’s a timeless favourite that begs to be served with a cup of tea.
You will need
Serves 10-12
- 4 red apples
- 1 cup brown sugar
- 2 cup self-raising flour
- 1/2 cup sultanas
- 4 vegan eggs (we used Orgran No Egg)
- 1 cup olive oil
- 1 lemon, zest and juice
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- Pinch of salt
- Icing sugar, for dusting
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Preheat the oven to 170°C (fan-forced). Grease or line a 24cm round cake tin with baking paper.
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Step 2
Grate 2 apples, dice 1 into small cubes, and set aside the remaining apple for garnish. Squeeze the juice from the grated apples and set it aside — you may need it later. Zest and juice the lemon.
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Step 3
In a large bowl, whisk together the egg replacer as per packet instructions. Add sugar, olive oil, lemon juice, vanilla essence, and a pinch of salt. Mix well.
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Step 4
Stir in the grated and cubed apples, plus the lemon zest.
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Step 5
Add flour and cinnamon. Mix gently with a wooden spoon until just combined. If the mixture feels too dry, stir in a little of the reserved apple juice until it comes together.
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Step 6
Fold in the sultanas.
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Step 7
Pour the batter into the prepared tin and smooth the top. Slice the final apple into thin half-moons and arrange on top as desired.
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Step 8
Bake for 45–60 minutes, checking at 45 minutes. If a skewer inserted in the centre comes out clean, it’s ready.
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Step 9
Allow cake to cool in the tin for 10-15 minutes to avoid crumbling, then gently turn the cake out onto a serving dish. Once completely cooled, dust with icing sugar and serve.
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
