Anna Hansen holds this apple torte recipe dear, as it is the one her Mum used to make for her as a child. As long as you have an 18cm ring mould - alternatively you can use an 18cm cake tin or six small dariole moulds - this recipe is very achievable.

Have a look at our apple recipe collection for more apple dishes.

Method
1.
Preheat the oven to 160°C/ gas mark 3
2.
In a large bowl, lightly whisk the egg and then whisk in the sugar and almond extract. Stir in the apple slices and sift in the flour, baking powder and salt. Stir until well combined
3.
Very generously grease an 18cm ring mould with the butter and carefully spoon in the batter, trying not to get any mixture on the edges to allow for spreading during the cooking process. Do not fill the tin more than two-thirds full
4.
Bake in the oven for 25 minutes, or until the cake is golden and a skewer inserted into the middle comes out clean
5.
Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a plate. Serve warm with plenty of whipped cream, though it is delicious served cold too
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Apple torte recipe with a sweet white wine

Ingredients

  • 1 egg
  • 170g of sugar
  • 1/2 tsp of almond extract
  • 2 Granny Smith apples, peeled, cored and sliced
  • 55g of plain flour
  • 1 tsp of baking powder
  • 1 pinch of salt
  • butter, for greasing
  • 250ml of whipping cream, whipped to soft peaks

Equipment

  1. 18cm ring mould

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A supreme apple torte recipe from Anna Hansen makes the perfect snack or dessert and is delicious served with cream

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