Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe for Normandy Apple Cake. Find out more about the Cooking School and the courses it offers from

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A very simple cake recipe this week which has lovely bramley apples grated in. You could use any apple of your choice, or even a different fruit grated in. A great recipe for a cake in a hurry!


100g butter

100g caster sugar

2 medium-sized eggs - beaten

100g self-raising flour

½ level teaspoon mixed spice

1 medium-sized Bramley apple (approx 250g)


small bowl

mixing bowl

wooden spoon


chopping board

sharp knife

melon baller




20cm cake tin or silicone mould - greased

How to make it

1. Heat the oven to 180ºC/Gas mark 4. In the mixing bowl, beat the butter until it becomes pale, light and fluffy.

2. Add the beaten egg a tablespoon at a time. Beat the mixture well in between each addition. Continue until all the egg is incorporated.

3. Cut the apple in half from stalk to base. Using the melon baller, remove the core from both halves. Cut the apple halves to make quarters. 

4. Grate three of the apple quarters on the coarse ‘teeth’ of the grater. Discard any tough skin.

5. Add the grated apple and the flour and spice to the mixing bowl. Stir gently to combine the ingredients.

6. Slice the remaining apple quarter very thinly and arrange the slices, slightly overlapping, in the base of the cake tin.

7. Carefully spoon the cake mixture into the tin and smooth the top with the back of the spoon. Use the scraper to ensure that all the mixture is removed from the bowl.

8. Bake the cake on the centre shelf of the oven for 25 - 30 minutes until well-risen and golden-brown. When cooked, the cake will ‘spring back’ when lightly pressed in the centre with the fingertip.

9. Leave the cake to cool in the tin, then turn it out on to the plate.

10. Serve warm or cold with crème fraîche. 

Allergy Aware

This recipe contains:

- cereals containing gluten

- eggs

- milk