A sinfully delicious treat that’s good to the core, Dublin celebrity chef Rachel Allen's recipe for Irish Apple Cake comes just in time for St. Patrick's Day.
“My husband’s grandmother, Myrtle Allen, has been making this for many years, and it is still made today at Ballymaloe,” says Allen of her traditional dessert.
Along with some fresh whipped cream, this cake puts a mouthwatering twist on an old classic.
Rachel Allen's Irish Apple Cake
- 1¾ cups all-purpose (plain) flour
- ½ tsp baking powder
- ½ cup butter
- ½ cup sugar, plus 2 tablespoons
- 1 egg, beaten
- approximately ½ cup milk
- 1 large cooking apple, about 10½ ounces in weight
- 1 teaspoon ground cinnamon
- Softly whipped cream, to serve
- Preheat the oven to 350°F (180°C/Gas Mark 4). Butter a 10-inch pie pan.
- Mix the flour with the baking powder. Rub in the butter with your fingertips until the texture resembles bread crumbs. Add the ½ cup sugar, beaten egg, and enough milk to form a soft dough. Pat out half of the dough in the greased pie pan (don’t worry—it is supposed to be very wet).
- Peel, core, and chop the apple into ¾-inch (2cm) cubes. Arrange the apples on the dough and sprinkle with 1 tablespoon sugar and the cinnamon.
- Gently spoon out the remaining dough on top of the apples to cover them completely. Sprinkle with the remaining 1 tablespoon sugar and cut a slit through the middle of the top dough.
- Bake for 40 to 50 minutes, until golden and crunchy on the outside (the apples should be soft on the inside). Serve with softly whipped cream. Rachel's Tip: If the butter is cold (just taken from the fridge), grate it into the flour and it will rub in within a couple of seconds.