parties bring together laughter, crazy dancing, good friends, great food and even better desserts! Which is why, on my wishlist of the perfect evening, my Omi’s German Apple Cake takes top priority. Found whilst leafing through a cake-splattered, butter-battered Liberty’s recipe book and handwritten in blue biro, inked on a browning page since September 1989, this was my kind of cake for a winter evening of great company. 

When I was little, I would visit my Omi weekly, more so to take out her silver tea set of teapot, cups and saucers which I’d fill to the brim with water and serve up among Sapphire’s “Gold Collection” of Butter Cookies. Even now, I can taste the metallic rim of the cups as I sipped and enjoyed an afternoon of make-believe “tea” and biscuits. However, one immense treat was a traditional German Apple Cake which my Omi would make it her tiny, dark kitchen with the beige linoleum flooring and I came to love it more and more as the years flew by. 

The recipe has been in the family for as long as I can remember and having passed hands to my mum who took note of the recipe and recreates this delicious teatime cake for weekends, roasts and dinner parties, has finally made it’s way to me. I added dollaps of sweet-salty dulce de leche to the apples which creates the undeniably irresistable caramel-apple flavour, to warm the palette on a cold winter night. Moist, dense and crammed with grated apple, this butter cake is delicious served with whipped double cream laced with vanilla sugar and a flood of white icing. 

I owe the beautiful Prunelle Grise for my props – she really is the Queen of brocante! Make this cake for your favourite friends and family for a party evening like no other. 


Half jar of dulche de leche + few pinches of salt
125g butter + more for the apples
250g self-raising flour
1 egg
1 tbsp water
125g caster sugar
2 x packets of vanilla sugar
Icing sugar, for dusting, or mixing with water and coating
1. In a bowl, mix the butter, flour, water, egg and sugar and knead together to form a dough.
2. Divide into two halves and pre-heat your oven to 180C/350F/Gas Mark 4.
3. Place one half of dough into a 20cm round cake tin and press down firmly to create the base of your cake.
4. Grate the apples finely on top of the first half of dough with a scattering of vanilla sugar and dollaps of dulche de leche, plus a few pinches of salt. Finish with flocks of additional butter and then cover with the remaining dough.
5. Place in oven for approximately 1hr until golden brown.
6. Leave to cool slightly in tin before removing and leaving to cool completely.
7. Finish with a dusting of icing sugar, or mix with water and pour generously over the top.
Serve with whipped cream for the most indulgent of desserts!



  1. Reply

    la prunelle

    January 28, 2016

    Superbe photo et ton cake devait, comme d'habitude, être un vrai délice !
    Merci pour le clin d’œil…
    Gros bisous xxx

  2. Reply


    January 31, 2016

    your Omi would be so very proud of her Sonnenschein. Perfect and delicious for desert or 'Kaffee und Kuchen' time! Guten Appetit!x