Polish Apple Cake | Ginger & Cinnamon Icing

Feeding my baking habit once again! I had a lot of apples hanging around the house that no one had eaten, so instead of keeping the doctor away with an apple a day, in typical me style I decided to make an apple cake. The cake that I chose to make was a Polish apple cake from The Clandestine Cake Club Cookbook. I absolutely love this cookbook, I have a ton of cake books but this one is my fave! The recipe used a double cream filling and topping, however since I wanted this cake to keep for a few days I decided to fill the cake with cinnamon buttercream and top it with ginger and cinnamon icing. I will post the recipe and the method below in case any of you would like to give it a go!

Polish Apple Cake-

Serves 8


2 Eggs
125g Caster Sugar
175g Plain Flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
100ml Sunflower Oil
500g Eating Apples, peeled, cored, cut into 2cm chunks

Cinnamon Buttercream Filling-

140g Butter
280g Icing Sugar
1-2 tbsp Milk
Pinch of Ground Cinnamon

Ginger and Cinnamon Icing-

25g Butter
25g Golden Syrup
1 tsp Ground Ginger
1/2 tsp Ground Cinnamon
50g Icing Sugar


1. Preheat the oven to 180 degrees C/Fan 160 degrees C/Gas Mark 4. Grease and line an 18cm square cake tin (I used 2, 18cm round tins).

2. Whisk the eggs with the sugar in a large bowl until pale and frothy. Sift the flour, bicarbonate of soda and baking powder into a bowl. Add them to the egg mixture in three or four batches, alternating with the oil. Add the apples and stir well to combine.

3. Pour the mixture into the tin (I divided my mixture evenly between 2 tins), spreading it evenly. Bake for about 45 minutes (25 if the mixture is in 2 tins), until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

4. Meanwhile, make the buttercream filling. Beat the butter in a bowl until soft. Add half the icing sugar and beat until smooth. Add the remaining icing sugar and the pinch of cinnamon with one table spoon of milk and beat until the mixture is creamy and smooth. It should be a spreading consistency. Beat in the remaining milk if necessary.

5. To make the icing, place all the ingredients in a pan and heat gently until the butter has melted. Mix well, them leave to cool slightly.

6. Once cool, turn the cake out of the tin and use a serrated knife to cut it in half horizontally (obviously you don't need to do this if you've used 2 tins). Remove the paper from the bottom half (both if using 2 tins) and place on a serving dish or plate.

7. To assemble the cake spread the buttercream over the top of one sponge, then top with the other sponge. Spread the icing over the top of the cake.



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