Apple Cake Recipe

I love cooked apples either in the main course (pork with apple etc) or as desert or cakes. I really like them because they have a sour/sweet taste and an aroma that can be accentuated with cinnamon, cloves, nutmeg and orange.

At the end of August the Cypriot cooking apples (kathista) appear in the market and they are at their best at the beginning of the season when they are more sour than sweet. I really like this apple cake because it is full of apples so it’s very moist almost like Glafoutis.

This recipe has developed after a lot of trials to our family’s taste.


  • 6-7 Cooking apples of 10cm Ø (Kathista or Bramley or Granny Smith), peeled and cut in 8 segments each
  • Juice of 1 freshly squeezed orange stirred with the apples so as the apples don’t get brown
  • 1,5 teaspoon brown sugar
  • 0,5 teaspoon cinnamon
  • 0,25 teaspoon ground cloves
  • 0,25 teaspoon ground nutmeg
  • 2 table spoons mandarin or orange marmalade
  • 3 big eggs or 4 medium eggs
  • 0,75 cup honey
  • 1,5 cups corn oil
  • 1,5 cups self raising flour sifted
  • 2 shots brandy or orange liqueur
  • vanilla
  • 2 tablespoons brown sugar mixed with cinnamon, nutmeg and cloves for the topping
  • 10″ Ø spring cake tin


  • Oil the spring cake tin
  • Preheat the oven to 180° c
  • Mix the apples with the brown sugar, cinnamon, ground cloves, ground nutmeg and the marmalade
  • Put the apples in the cake tin (it should be almost full)
  • Beat the eggs with the honey, the brandy or orange liqueur and the vanilla until fluffy
  • While beating add the corn oil and slowly add the flour until the mixture is homogenized
  • Pour the mixture into the apples (shake well so that the mixture goes everywhere
  • Sprinkle on top with the brown sugar with the spices
  • Bake at 170°c for 45-60 minutes depending on the hardness of the apples
Yiannos Anastassiou

Yiannos Anastassiou


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