APFELKUCHEN MIT BUTTER-MANDEL GUSS (Apple cake with butter-almond topping)

APFELKUCHEN MIT BUTTER-MANDEL GUSS (Apple cake with butter-almond topping)
by Katja Stuebiger of Katja’s Cakes



  • 300g plain flour
  • 150g sugar
  • Pinch of salt
  • 1 free-range egg
  • 200g unsalted Shetland Dairy butter


  • 50g raisins
  • 3 tablespoons golden rum (eg. Mount Gay, Havanna Club)
  • 1.5kg apples (eg. Bramley)
  • 50g sugar
  • 1 teaspoon cinnamon


  • 100g unsalted Shetland Dairy butter
  • 100g sugar
  • 100g flaked almonds


  1. Knead together flour, sugar, salt, egg and butter into a smooth dough and let it rest in the fridge for an hour.
  2. Butter a round baking tray, roll out the dough evenly and place it into the baking tray.
  3. Soak the raisins for a minimum of 15 minutes in the rum (best do this first thing before you start baking).
  4. Peel and core the apples and chop them into small cubes (1.00/1.5cm).
  5. Mix the apples with the raisins, sugar and cinnamon and put the mixture into the baking tray.
  6. Bake the cake for 35 minutes/160 degrees/fan oven, 180 degrees/conventional oven.
  7. For the topping, melt the butter, stir in the sugar, let it caramelize and add the flaked almonds.
  8. Take the cake out of the oven after 35 minutes, pour the topping mixture evenly over the cake and bake for further 15 minutes.
  9. Switch off the oven and let the cake rest for another 10 minutes in the oven with closed door.
  10. Take the cake out of the oven, leave it to cool, carefully remove the tray and enjoy with Shetland Dairy whipped cream.
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