This is one of the easiest cakes to whip up in seconds. Whenever we had a craving for something sweet, my mum would make this, which she simply called biskvit (‘a sponge’). It is mostly apples, combined with some fluffy eggy batter spiced with cinnamon and sprinkled with icing sugar.
butter, for greasing?
200g (7oz) caster sugar
200g (7oz) plain flour, sifted?
1 teaspoon ground cinnamon
?4 green apples, cored and thinly sliced?
icing sugar, for dusting
1. Preheat the oven to 180°C/350°F/Gas Mark 4, and butter a 20 x 30cm (8 x 12 inch) cake tin with a removable base.
2. Beat the eggs and caster sugar together in a bowl with an electric whisk for at least 5 minutes until very thick, pale and foamy. There is no raising agent in this cake, so the amount of air you beat into it is essential.
3. Gently fold the flour into the egg mixture.
4. Mix the cinnamon with the apples, then tip the apples into the prepared cake tin and pour the cake batter evenly over the apples. Bake for 35 minutes or until a skewer inserted into the cake comes out clean.
5. Let it cool in the tin. Dust with some icing sugar, cut into squares and serve.
These images were taken by Kris Kirkham and are from Mamushka by Olia Hercules, published by Hachette Australia. Hardback RRP $39.99, Ebook $19.99
After the success of ‘Joe’s chicken pie’ in my first book I decided to create an even tastier one. This pie uses smoked haddock, salmon and prawns and it tastes...On June 16, 2017
SERVES 4On October 12, 2018
This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.On March 13, 2015
Such a delicious dish, I think it may end up being a favourite recipe for lots of you... it’s certainly very popular in my house! It’s inspired by a recipe...On February 5, 2016
Makes 25 gluten freeOn January 22, 2016
These biscuits are reminiscent of the ANZAC biscuits that were sent in food parcels to Australian and New Zealand troops stationed in Europe during World War I. Using basic ingredients...On April 8, 2016