NZ Woman's Weekly

Swiss apple cake

  • Meal Type

  • Total time

    60 minutes
  • Servings

  • Courses


Ready in 1 hour including baking, serves 8.

This original cake recipe was given to me by Sydney-based chef Dietmar Sawyere – twice named New Zealand Chef of the Year in 1984 and 1985. This recipe is one of his favourites from his childhood and it’s a great cake to cook on a budget.


  • 125g butter
  • ½ cup caster sugar
  • 1 large egg, beaten
  • 1 cup sifted self-raising flour
  • Pinch of salt

Apple filling

  • 2 large peeled, cored, chopped cooking apples
  • ½ cup sultanas
  • ½ cup walnut pieces
  • 1 tsp cinnamon
  • Pinch nutmeg
  • Pinch allspice
  • ¹/³ cup caster sugar
  • Juice of one orange
  • Juice of one lemon

1. Preheat the oven to 180ºC

2. Grease and paper line a 24cm loaf or 21cm cake tin.

3. Melt the butter in a saucepan and add the sugar. Stir for 10 seconds then allow to cool. Then beat in the egg, followed by the flour and salt.

4. Place ¾ of the cake mix into the tin of choice.

5. Combine all of the apple filling ingredients, then pour on top of the cake mix.

6. Dot the top of the apple filling with the remaining cake mix.

7. Bake for 50 to 55 minutes, or until a skewer comes out clean. Cooking times will vary according to the size of the tin you use.

Cook’s tip:
Serve with a delicious mixture of natural yoghurt and softly whipped cream, and sprinkle the top with a little icing sugar or grated lemon zest for that extra touch.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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