I usually make this apple and raisin cake when I have leftover apples and don’t want to throw them away. It’s the kind of dessert that’s easy to make and doesn’t require complicated ingredients. I find it suitable when you need something simple, for coffee or as a snack for school or work. The only step that takes some time is peeling and cutting the apples, but everything else goes quickly.
Quick info
Total time: about 1 hour and 10 minutes (including cooling)
Preparation time: 25-30 minutes
Baking time: 35-40 minutes (varies by oven)
Servings: 8-10, depending on the size of the pan and how big you cut the pieces
Difficulty: easy
Recipe type: homemade dessert, fruit cake
Ingredients
5 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons oil
a pinch of salt
grated lemon zest
750 g – 1 kg apples (depending on their size)
100 g raisins
3 tablespoons powdered sugar (for decorating at the end)
Preparation method
1. Carefully separate the eggs: the whites in a large bowl, the yolks separately.
2. Beat the egg whites with a pinch of salt, using a mixer on high speed. When soft peaks start to form, add the sugar, one tablespoon at a time, continuing to mix until the sugar is completely dissolved and the foam is firm.
3. Gradually add the yolks, then the oil and lemon zest. Do not beat with the mixer anymore, just gently fold to incorporate.
4. Sift the flour over the mixture and fold it in with a spoon, using an up-and-down motion to keep the airy texture. Do not mix too much, so the batter doesn’t deflate.
5. Peel the apples and remove the seeds, cutting them into small cubes. It’s important not to cut them too large; otherwise, the batter won’t rise evenly.
6. Gently fold the apples and raisins into the mixture until the apples are evenly distributed.
7. Grease the pan with oil and flour (or use parchment paper if you have it on hand).
8. Pour the batter into the pan and level it with a spatula.
9. Place in the oven (preheated to 180°C) and bake the cake until the surface is nicely browned. Check with a toothpick after 35 minutes. If it comes out clean, it’s done.
10. Remove the pan from the oven and let the cake cool completely before cutting. Only after it has cooled, sprinkle powdered sugar on top.
Why I make this recipe often
It’s quick to prepare, doesn’t require complicated techniques, and I can use leftover apples from the fridge. I also don’t dirty many dishes. The cake keeps well the next day, and the taste remains pleasant even without many ingredients.
Tips and variations
Tips
- Small cubed apples bake evenly and don’t release too much juice.
- The mixture shouldn’t be beaten too much after adding the flour; otherwise, it becomes dense.
- If the apples are slightly sour, the cake will have a fresher taste.
- Letting it cool in the pan makes it cut more nicely and prevents crumbling.
Substitutions
- You can replace the raisins with dried cranberries or nuts if you don’t have raisins or don’t like them.
- For a different flavor, the lemon zest can be swapped for orange zest.
Variations
- You can sprinkle cinnamon over the apples if you want an extra flavor, but the basic recipe doesn’t require it.
- You can add some chopped nuts for extra texture.
- If you use very juicy apples, let them drain a bit before adding them to the mixture.
Serving ideas
- The cake is served plain, dusted with sugar.
- It also goes well with coffee or tea.
- It can be taken as a snack for school or work.
Frequently asked questions
1. Do I need to peel the apples or can I leave the skin on?
The recipe works best with peeled apples. If the apples have thin skin and you don’t mind, you can try it, but the final texture will be different.
2. If I don’t have a mixer, can I beat the egg whites manually?
Yes, but it will take longer and they need to be beaten very well for the foam to hold firm. It’s more effort, but not impossible.
3. Can I use whole wheat flour?
Yes, but the texture will be denser, and the cake won’t be as airy as the classic version.
4. Is the powdered sugar at the end mandatory?
No, but it gives a nicer appearance and adds a touch of sweetness on top.
5. Is the cake very sweet?
No, the amount of sugar is balanced, but if the apples are very sweet, you can reduce the sugar in the batter by a tablespoon.
Nutritional values (estimated)
One slice (out of 10) has approximately:
- 140-160 kcal
- 3 g protein
- 25 g carbohydrates
- 3 g fat
The values depend on the size of the apples and the portion size. The cake has quite low fat, with sugar being the main source of calories.
Storage and reheating
It can be stored at room temperature, covered, for up to 2 days. After that, the texture starts to change and risks becoming too soft. I do not recommend reheating in the oven or microwave, as it becomes dry. It is better served at room temperature. If you want to keep it longer, you can store the cake in the fridge covered, but it will become a bit denser.
Quick info
Total time: about 1 hour and 10 minutes (including cooling)
Preparation time: 25-30 minutes
Baking time: 35-40 minutes (varies by oven)
Servings: 8-10, depending on the size of the pan and how big you cut the pieces
Difficulty: easy
Recipe type: homemade dessert, fruit cake
Ingredients
5 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons oil
a pinch of salt
grated lemon zest
750 g – 1 kg apples (depending on their size)
100 g raisins
3 tablespoons powdered sugar (for decorating at the end)
Preparation method
1. Carefully separate the eggs: the whites in a large bowl, the yolks separately.
2. Beat the egg whites with a pinch of salt, using a mixer on high speed. When soft peaks start to form, add the sugar, one tablespoon at a time, continuing to mix until the sugar is completely dissolved and the foam is firm.
3. Gradually add the yolks, then the oil and lemon zest. Do not beat with the mixer anymore, just gently fold to incorporate.
4. Sift the flour over the mixture and fold it in with a spoon, using an up-and-down motion to keep the airy texture. Do not mix too much, so the batter doesn’t deflate.
5. Peel the apples and remove the seeds, cutting them into small cubes. It’s important not to cut them too large; otherwise, the batter won’t rise evenly.
6. Gently fold the apples and raisins into the mixture until the apples are evenly distributed.
7. Grease the pan with oil and flour (or use parchment paper if you have it on hand).
8. Pour the batter into the pan and level it with a spatula.
9. Place in the oven (preheated to 180°C) and bake the cake until the surface is nicely browned. Check with a toothpick after 35 minutes. If it comes out clean, it’s done.
10. Remove the pan from the oven and let the cake cool completely before cutting. Only after it has cooled, sprinkle powdered sugar on top.
Why I make this recipe often
It’s quick to prepare, doesn’t require complicated techniques, and I can use leftover apples from the fridge. I also don’t dirty many dishes. The cake keeps well the next day, and the taste remains pleasant even without many ingredients.
Tips and variations
Tips
- Small cubed apples bake evenly and don’t release too much juice.
- The mixture shouldn’t be beaten too much after adding the flour; otherwise, it becomes dense.
- If the apples are slightly sour, the cake will have a fresher taste.
- Letting it cool in the pan makes it cut more nicely and prevents crumbling.
Substitutions
- You can replace the raisins with dried cranberries or nuts if you don’t have raisins or don’t like them.
- For a different flavor, the lemon zest can be swapped for orange zest.
Variations
- You can sprinkle cinnamon over the apples if you want an extra flavor, but the basic recipe doesn’t require it.
- You can add some chopped nuts for extra texture.
- If you use very juicy apples, let them drain a bit before adding them to the mixture.
Serving ideas
- The cake is served plain, dusted with sugar.
- It also goes well with coffee or tea.
- It can be taken as a snack for school or work.
Frequently asked questions
1. Do I need to peel the apples or can I leave the skin on?
The recipe works best with peeled apples. If the apples have thin skin and you don’t mind, you can try it, but the final texture will be different.
2. If I don’t have a mixer, can I beat the egg whites manually?
Yes, but it will take longer and they need to be beaten very well for the foam to hold firm. It’s more effort, but not impossible.
3. Can I use whole wheat flour?
Yes, but the texture will be denser, and the cake won’t be as airy as the classic version.
4. Is the powdered sugar at the end mandatory?
No, but it gives a nicer appearance and adds a touch of sweetness on top.
5. Is the cake very sweet?
No, the amount of sugar is balanced, but if the apples are very sweet, you can reduce the sugar in the batter by a tablespoon.
Nutritional values (estimated)
One slice (out of 10) has approximately:
- 140-160 kcal
- 3 g protein
- 25 g carbohydrates
- 3 g fat
The values depend on the size of the apples and the portion size. The cake has quite low fat, with sugar being the main source of calories.
Storage and reheating
It can be stored at room temperature, covered, for up to 2 days. After that, the texture starts to change and risks becoming too soft. I do not recommend reheating in the oven or microwave, as it becomes dry. It is better served at room temperature. If you want to keep it longer, you can store the cake in the fridge covered, but it will become a bit denser.