Provence: French Apple Cake

Provence: French Apple Cake

With the main character of this cake being apple, this is a very easy dessert to make. It uses simple ingredients to create a delicious result.


  • 570 gr apples after being peeled and cored and roughly chopped into 2 cm pieces
  • 170 gr plain flour
  • 170 gr sugar
  • 140 gr melted and cooled butter
  • 2 large eggs
  • 3 tblsp fruit juice (I used freshly squeezed orange juice)
  • 2 tsp vanilla paste
  • 1 tsp baking powder
  • 1 tblsp sugar to sprinkle on top before baking
  • Pinch of salt


  • Preheat oven to 180 degrees. Butter a 22 cm spring form baking tin, placing baking paper on the bottom before placing the spring form over the top.
  • Mix together the flour, baking powder and salt, then set aside in a small bowl.
  • Peel, core and chop the apples (I used a mixture of red and green apples)
  • In a medium bowl, beat the eggs till fluffy, then pour the sugar in slowly and beat for about 2 minutes. Put in the orange juice (or whichever juice you have on hand), then add half of the flour and fold it in gently .Follow by adding half of the melted butter. Repeat till the butter and flour is all incorporated.
  • Fold in the apples and coat the apples with this batter. Pour mixture into prepared tin and push the apples and batter around the tin until it looks even. Sprinkle a tblsp of sugar over the top. Place it in the oven and bake for 50 minutes or until a skewer comes out clean.
  • Allow to cool for 5 minutes, then run a knife around the edges of the cake before releasing the spring. Before removing the cake for the bottom of the pan, be sure that the cake is cool.
  • Serve this either warm or at room temperature with whipped cream, yoghurt, ice cream or just a sprinkling of icing sugar.
  • A very moist and light cake which will keep well for a few days just covered with plastic wrap or in a plastic container
Provence: French Apple Cake
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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