German Apple Cake
Apple cake is Mrs Meat Smoke Fire’s absolute favourite and we’ve tried a fair few recipes but this one is a definite winner. It’s moist but not too sweet and the lemon juice adds a real tang!
When baking in the Big Green Egg, the key is to cook at a slightly lower temperature and for longer.
Cooking surfaces
BBQ Temperature
Ingredients
- 125g unsalted butter
- 90g sugar
- 1 cup self raising flour
- 1 egg
- 3 cooking apples (4 eating apples pref braeburn), peeled thinly sliced
- Juice of 1 lemon
- 3tbsp sultanas
- 1tbsp dark brown muscavado sugar
- 1tsp cinnamon
Method
- Setup your Big Green Egg for an indirect cook at 180°C. To do this you’ll need to put in your plate setter (ConvEGGtor) feet up, stainless steel grid on top and a baking stone on top of that.
- Melt the butter in a pan, add the sugar and stir until the sugar dissolves.
- Add the flour and stir well, then beat in the egg. The finished batter resembles a roux for a white sauce.
- Grease or line an 18cm round cake tin.
- Spoon half the mixture into the tin – dip a metal spoon into cold water and this stops the batter sticking to the spoon.
- Place half the apple slices in layers over the cake mix. We used the apple to spread the mix across the bottom of the cake tin.
- Combine the sultanas, brown sugar and cinnamon, give it a stir to mix it all together. Sprinkle this mix over the layer of apple.
- Place the remaining apple slices on the fruit mix and pour the lemon juice over the apples.
- Spoon the remaining mixture into the tin; we dolloped 4 spoonfuls of the mix on top of the apple layer. This helps to spread the small amount of remaining batter evenly.
- Bake for 1 hour at 180°C.
- You can now either use a skewer to see if it comes out clean when poked into the cake, or my preferred method, use a Thermapen to check if the internal temperature is 95°C.
- Allow it to cool on a cooling rack and then dust with demerera sugar or icing sugar as you prefer.