Pink Lady Apple Cake

“A perfect cake to accompany a Mother’s Day Tea” 


1 South African Pink Lady or Granny Smith apple, peeled, cored and chopped

150g butter, at room temperature

150g caster sugar

3 large eggs, beaten

1tsp vanilla extract

150g polenta

Pinch of salt

200g ground almonds

1tsp gluten-free baking powder (most baking

powder is gluten-free)

Finely grated zest and juice of 1 lemon


Finely shredded zest and juice of 1 lemon

40g icing sugar

1 South African Pink Lady or Granny Smith apple, cored and thinly sliced

Crème fraiche, to serve


Cook the chopped apple in a small amount of water for 5-6 minutes, until tender. Drain and cool. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a 20cm round cake tin.

Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Fold in the vanilla, polenta, salt, ground almonds and baking powder. Stir in the lemon zest, lemon juice and cooled apples. Transfer the mixture to the cake tin and level the top. Bake for 40-45 minutes until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.

Heat the lemon zest and juice with 4tbsp water and the icing sugar. Add the apple slices and simmer for 4-5 minutes. Spoon over the cake and cool. Serve with crème fraiche.

Recipe from: