This simple rustic bake from tv chef, Gennaro Contaldo will make a gorgeous teatime treat. Torta di Mela (to give it its Italian name) needs no fancy ingredients and is ready in no time.
Another of our favourite Italian chefs, Silvia Nacamulli, adds a tot of rum to her apple and rum butter cake to make a more grown up treat. Make it in a bundt tin for a glamourous afternoon showstopper.
A few years back, Lisa Roukin shared her mother Susan’s staple cake and we’ve been making it ever since. Chock FULL of apples, it’s definitely a keeper.
Another family favourite — Sarah Mann-Yeager’s apple dapple cake was also a huge hit with readers. No surprise with its generous coating of caramel sauce. Plus, it easily converts to parev, so would make a delicious dessert.
Another parev bake that will also be perfect for vegan guests is Denise Phillips’s apple, date and tahini cake. The nutty-tasting sesame paste makes it moist and tender and it’s choc-a-block with fruit.
Need a bake in a hurry? My grated apple tart will do the job. Giving treacle tart vibes, It’s so quick and easy — even faster if you use a shop-bought pastry case — and can double up as dessert.
Give your pastry nutty notes with freekeh flour. Ruth Neiman’s apple tart which also uses ground hazelnuts and lemon thyme for a deliciously different bake.
For a real showstopper and the quickest confectioner’s custard EVER, make my caramelised apple and summer fruit shortcrust tart. Inspired by M&S’s crunchy, buttery tart case, the end results are so professional, your guests will think you’ve taken a patisserie course. And it’s not hard to make.
Lisa Roukin also came up trumps with her apple and honey cornbread skillet cake. It’s a showstopper of a dessert, especially if you can serve it in a cast iron skillet pan.
Photo: Justyna Radon
Denise Phillips uses miso for a ‘swalty’ apple and miso cake. Sweet and salty (hence swalty) is one of the latest trends in baking and makes for a very moreish treat.
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