Swiss Apple Crumble Cake
Recipe Notes: This cake is a real 'rustic' version of traditional Swiss apple cakes. Although
the addition of cheese may seem unusual, it is a traditional ingredient in many apple cakes.
For the Cake:
600g Granny Smith Apples
80g sultanas
50g raisins
100g hazelnut kernels, toasted and chopped
200g self raising flour
1 teaspoon baking powder
80g brown sugar
50g rolled oats
2 teaspoons mixed spice
3 eggs
80g butter, melted
50g grated Jarlsberg cheese
For the Crumble:
80g sugar
80g plain flour
80g butter, softened
30g desiccated coconut
icing sugar, for dusting
1. Preheat oven to 200ºC.
2. Butter a 24cm deep flan tin or springform cake tin and set aside.
3. Peel and roughly dice the apples and toss with the sultanas, raisins and hazelnuts.
4. Mix together the self raising flour, baking powder, brown sugar, oats and mixed spice.
5. In a separate bowl, whisk together the eggs and melted butter.
6. In a large bowl, mix together the apple mixture, flour mixture and egg mixture until combined.
Pour half this mixture into the prepared tin, then sprinkle the cheese over. Spoon the remaining
cake mixture over the cheese, taking care that all the cheese is covered.
7. In a small bowl, mix together the sugar, flour, butter and coconut until crumbly, then crumble
this over the prepared cake mixture.
8. Cook at 200ºC for 1 hour, then lower the heat to 160ºC and cook for a further 30 minutes or until
the top is golden, dry and crisp.
Serve warm, dusted with icing sugar.
Variation:
This cake works very well with other firm fruits such as pears and hard blood plums. Use the same
amount of fruit as above and follow the recipe.
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