Dutch Appeltaart | Serves 8
A Christmas classic with a Dutch twist. Warm, buttery, and filled with spiced apples, this family-favourite apple cake recipe is perfect for sharing after a day on the farm or around the tree.
For the dough:
- 250g butter (room temperature)
- 200g sugar
- 1 egg
- 400g self-raising flour
- Pinch of salt
For the filling:
- 9–10 apples
- 50g sugar + 2 Tbsp cinnamon, mixed
- A handful of raisins (soaked in rum or warm water)
Method
- Preheat oven to 175°C fan bake and prepare a cake tin.
- Soak the raisins in rum (or warm water) for 15–30 minutes.
- Peel, core, and dice the apples into 1.5cm cubes. Mix with the cinnamon sugar and set aside.
- Combine all dough ingredients and knead into a smooth dough.
- Line a baking dish with baking paper, then press about two-thirds of the dough into the base and sides.
- Drain the raisins and sprinkle over the dough.
- Drain off excess liquid from apple mixture, then add apples over raisins.
- Use the remaining dough to decorate the top (e.g., lattice, shapes, twists).
- Bake for 45–60 minutes, until lightly golden on top. (It’s better slightly underdone than overbaked!)
Tip: For a festive flair, wait until slightly cooled, place a paper stencil or festive shape on top of the crust, dust with icing sugar, then gently lift the paper to reveal your design beneath. Finish with glace cherries or garnish with edible flowers.
Recipe by Jelle Hendriksen, Ruralco On-Farm Account Manager
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