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.
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 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
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.Print
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!
- 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
- 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
- this cakes keeps for 4-5 days in the refrigerator (if it lasts that long)
- Category: cakes
- Method: baking
- Cuisine: Sicilian
Keywords: Sicilian apple cake
Cooper has found another dam full of mud to swim in. Aargh!