Sicilian Apple Cake is an easy cake to make. In fact, it’s more a little bit of batter holding loads of sweet sliced apples, raisins and toasted pine nuts altogether. Finished off with a good dusting of sugar and cinnamon, and you’ve made a cake that is a winner.
The apples melt into the batter creating an almost custard like filling, and the raisins become all ‘jammy’ and sweet. The pine nuts add a little crunch all the way through the cake along with the walnut crust on the outside which makes for a great textured cake.
This cake is very moist, and delicious served both hot or cold. Serve with some softly whipped cream for a superb dessert.
Apples
You can use whatever apples you like, but we have used Pink Lady apples as they hold well and have a lovely sweet taste for Sicilian apple cake.
The batter
The batter is very thin when made. Pour a third of it into the tin, then top with a third of the apple, raisins and pine nuts, and repeat, finishing with a layer of apples, pine nuts and raisins sprinkled with cinnamon and sugar on the top.
Watch How To Make Sicilian Apple Cake
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Better the next day
We think this cake is lovely on the day it is made but even better after it has been refrigerated. Because there is so much apple the cake holds better once cold.
Check out some more winning cake recipes made with fruit
click on the link…..Edna’s Lemon Curd Cake
click on the link…..Plum Streusel Cake
click on the link…..Pear and Almond Crustless Tart – Gluten Free
click on the link…..Easy Crustless Lemon Tart
click on the link…..Strawberry and Cream Sponge Cake
What’s your favourite apple cake recipe? We would love to hear from you in the comments below when you make Sicilian Apple Cake.
Sicilian Apple Cake
Sicilian Apple Cake is any easy, moist cake to make. In fact, it's more a little bit of batter holding loads of sweet sliced apples, raisins and toasted pine nuts alltogether. Finished off wish a good dusting of sugar and cinnamon, and you've made a cake that is a winner!
Ingredients
- 120 g (4 ounces) butter, melted
- 50g (2 ounces) walnuts, ground - optional
- 4 large pink lady apples (weighing around 200g / 7 ounces each) peeled, cored and thinly sliced
- lemon zest finely grated
- 1/3 cup lemon juice
- 3 large eggs
- 2 teaspoons vanilla extract
- 250g (8 1/2 ounces) caster sugar
- 150 g (5 1/2 ounces) plain (all purpose) flour
- 2 teaspoons baking powder
- 100 ml (3 1/2 fl ounces) full cream milk
- 100 g (3 1/2 ounces) raisins
- 70 g (2 1/2 ounces) lightly toasted pine nuts
- 3 tablespoons extra caster sugar
- 1 teaspoon cinnamon
- 1 tablespoon icing sugar - optional
Instructions
- preheat oven to 190c (375 f) on bake, not fan
- use some of the melted butter to generously butter a 24 cm (9 1/2 inch) cake pan
- generously sprinkle ground walnuts on base and sides if using
- peel, core and slice the apples thinly
- toss apple slices with lemon juice and zest and set aside
- whisk the eggs, vanilla and sugar together for 2-3 minutes till pale and creamy
- now add the butter, flour, baking powder and milk mixing thoroughly (batter is quite thin)
- pour one third of the batter into the pan
- now top with 1/3 of the apples, pine nuts and raisins
- repeat with remaining ingredients, then finish with a layer of apples, pine nuts and raisins
- sprinkle combined sugar and cinnamon over the top of the cake
- bake for 55 minutes, then allow to cool for 20 minutes in the tin
- remove cake from tin and sprinkle with icing sugar
- enjoy!
Notes
- this cakes keeps for 4-5 days in the refrigerator (if it lasts that long)
Nutrition Information
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Cooper
Cooper has found another dam full of mud to swim in. Aargh!
10 comments
Ooooh this is gorgeous….I served it with ice-cream and thick cream and my guests were drooling and wanting more. I’ll definitely do it again. Can’t wait till tomorrow to see what it’s like then.
Hi Carol, We think you’ll find it eats just as well the following day….maybe even a little better as the flavours have time to marry. Thanks for your comment. Regards, Jo and Jen
OMG!! So simple & delish!
Went back for seconds while it was still warm!!
Not much left for tomorrow ?
Hi Priscilla, so pleased you enjoyed the cake. Try to leave some for tomorrow as we think it’s even better then. Regards, Jen and Jo
Fantastic cake!
Can someone tell me how it freezes please? Otherwise the two of us turn into little piggies!
Hi Lynda, so pleased you loved this cake. Unfortunately we’ve never frozen it, but Jen and both feel it probably is not the best cake to freeze because of the volume of apple. Having said that we have never tried it so maybe try freezing a slice and see how it goes. Thanks for commenting. Regards, Jen and Jo
I cannot thank Tamara Milstein enough for her amazing recipes. This one I have been making for years with just a few tweaks. I use both raisins and diced dried apricots that have been soaked in brandy/cognac (microwave 30 seconds for speed) and also use ground cloves as I love cloves in Apple. I use ground almond to coat pan. Everyone loves this when I make it. If you don’t have a copy of bake your cake and eat it too, you need to.
Hi Michelle, We’re fans of Tamara Milstein’s too, and her book is a little winner of beautifully researched cakes from around the world. We love your addition of diced dried apricots, ground almonds and cloves and will definitely give this a go when we next bake this delicious cake. Thanks so much for sharing. Regards, Jo and Jen
Hi, I don’t have a 24cm round pan but have a 20 and a 23 springform – could I use one of these ?- the cake looks spectacular! I’ve looked at recipes for this cake on various websites and the pa/ tin sizes vary a bit tho the quantities of ingredients are similar.
Hi Ania, you should be fine using your 23cm springform pan. Yes, it really is a lovely cake and we’d love to hear from you when you make this cake. Kind regards, Jo and Jen