Preparation time:
Cooking time:


  • 125g butter, softened
  • ½ cup caster sugar
  • 2 eggs, lightly beaten
  • 2 tsp vanilla essence
  • 60g butter
  • 1/3 cup icing sugar, sifted
  • 2 tsp vanilla essence
  • 1 cup self-raising flour
  • 1/3 cup dried apple
  • 1 large apple, peeled, cored and grated
  1. Method

  1. Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper.
  2. Using electric beaters, beat the butter and caster sugar together until light and creamy. Beat in the eggs, one at a time, and add the vanilla essence. Fold the sifted flour into the mixture until just smooth.
  3. Finely chop the dried apple. Stir the grated and the dried apple into the mixture until well combined. Spoon the mixture into the tin and smooth the surface. Bake the cake for 40-50 minutes, or until a skewer comes out clean when inserted in the centre. Set aside for at least 5 minutes before turning onto a wire rack to cool. When cold spread the cake with vanilla buttercream (recipe follows).
  4. For vanilla buttercream - using electric beaters, beat the butter and icing sugar until light and creamy. Add the vanilla and beat for 2 minutes until smooth and fluffy.

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