Apple Pie Cake

German Apple Cake

We cooked this cake for the first time during one of our live cooks. This one was notably chilli, hence the snow on the table in the main photo. A little snow doesn’t stop play in this house.

The base and topping of this cake is a grated frozen pastry. The middle layer comprises grated apple and boozy sultanas, which’s our twist on the recipe we found. We used one of our favourite rums, Don Papa, a spiced rum from the Philippines.

Give it a go, and you’ll love it.

Cooking surfaces

BBQ Temperature

Ingredients

For the dough

  • 3 egg yolks
  • 115g caster sugar
  • 1 tsp vanilla extract
  • 115g melted unsalted butter
  • 170g self-raising flour
  • pinch of salt

For the filling

  • 5 Braeburn apple, grated
  • 80g sultanas
  • 4tbs Don Papa rum (optional)
  • 3tbsp apricot jam
  • 1 tsp ground cinnamon
  • Zest of a lemon, finely grated

To top

  • 2 tsp ground cinnamon
  • 50g sugar
  • Ice cream or whipped cream to serve

Method

To make the dough

  1. Beat together the egg yolks, caster sugar and vanilla until the mixture is pale and thick.
  2. Add the butter and beat to combine.
  3. Add the flour and salt and mix until just combined. 
  4. You will have a sticky dough. Tip onto a floured surface, bring together into a ball and cut into 2. 
  5. Wrap these in cling and pop in the freezer for a minimum of 2 hours. 

For the filling

  1. Pop your sultanas in a small bowl and pour over the rum. Allow it to sit overnight. 
  2. Peel and grate your apples into a colander. 
  3. Allow to sit for 15 minutes and then squeeze the juice from the apples. You can drink this. 
  4. Add the apple to a bowl, combine with the sultanas, jam and lemon zest. 

To assemble the cake

  1. Grate one of the dough balls and put into a 20cm tin. Push it down lightly to form the base. 
  2. Now add the filling on top. 
  3. Grate the second frozen dough ball over the top. 
  4. Sprinkle the sugar and cinnamon mix over the top. 

To cook

  1. Setup your Egg to cook at 180°C at grid level, 160°C on the thermometer. 
  2. Add your ConvEGGtor feet up, the stainless steel grid on top and then the baking stone.
  3. I always use the EGG Genius with cakes with the clip at the grid level, it ensures the temp is stable and spot on. 
  4. Cook the cake for 45 minutes until a skewer comes out clean. 
  5. Allow the cake to cool and serve with some whipped cream or some ice cream.

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