1. Preheat oven to 180C (360F). line an 9-inch (22-23cm) springform pan with parchment paper and grease with butter.
2. In a large bowl mix flour, oats, cinnamon and sugar. In a separate bowl grate peeled apples and mix them with fresh lemon juice. set aside.
3. For the first cake layer: grate 2 tablespoons (30g) cold butter on the bottom of the pan, sprinkle 3-4 tablespoons of the oat mixture, then lightly press. Evenly spread 1/3 of the shredded apples with the juice. Repeat the same process 2 more times: oat mixture (1/3 of the remaining), apple mixture, oat mixture, apple mixture, oat mixture and. Finely, grate the remaining 120g cold butter on top of the cake, sprinkle 1 tablespoon sugar.
4. Bake for 35-40 minutes, until golden brown on top. let cool 20 minutes, release from the pan and let cool completely.
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It looks delicious. Can I use a 9 inch square glass baking dish! Or cake pan? Must it be springform??Reply
Use whatever pan you have at home, it will be delishReply
Hi Lea, yes, you can use 9 inch square glass baking dish, or cake pan.Reply
No baking powder and baking soda ???Reply
Can you use brown sugar instead of white?Reply Show More Comments
Hi there,why aren't the oat and flour did not turn out golden brown even for an hour baked in the oven?Reply
Did you remember to grate butter on top and add the sugar it forms a nice crusty brown topReply
To reply to Donna Cara if this did not brown after an hour maybe the oven wasn't hot enough ? This is pretty much like a layered apple crisp so it definitely should brown after an hour. Did you layer the rest of the butter on top?Reply
I just finished baking this and I'm already feeling disappointed that the instructions forgot to mention when to use the cinnamon so I missed it completely. I'm only realizing now that it is done baking and it doesn't have that cinnamon apple scent. Also, I did have to bake it for 45 minutes plus another 8-10 minutes on broil to crisp up the top. Not sure how it will taste yet, but not feeling very hopeful.Reply
I'm sorry to disagree, but I think step two does say that the cinnamon should be mixed with the flour, sugar, and oats?Reply
This is my absolutely favourite cake. I've done it four times already and it's always amazing. I do it with gluten free flour, add also sunflower seeds to the flour mix. Rehydrated apricots go really well with the apple mix and add a bit of tanginess. Thank you for this amazing recipe!Reply
This is just a gorgeous cake! I'm using up a glut of russets from one of our trees at the moment and this recipe is just made for them! I'm an inveterate player with recipes so have tried it with gluten free flour, coconut oil, a bit less sugar and drizzle maple syrup on top and it's turned out beautifully. Thank you, I've never come across a recipe like thisReply
Made it today...we already finished half! It is so good. Don't let the bad reviews scare you. I used half whole wheat and half white flour. Used part coconut palm sugar and part monk fruit sugar. Wonderful easy cake to make without dealing with pastry dough. Not too sweet, just right!! Will make regularly. However it did take an extra 15 minutes to get that brown top. Turned convection on for the last 15 minutes as well. Thank you for a great recipe!Reply
Loved it! It came out more moist than the one pictured, probably due to the quality of the apples. I mixed in some whole wheat flour and used muscovado sugar. It came out soft and comforting and absolutely delicious.Reply
How to store the remainingReply
I followed the recipe twice, and it came out very wet or mushy. How do I fix this? Was there too many apples? Any other suggestions?Reply
Made this recipe again yesterday and could not correct the wetness. The taste is great but the layers as per your video are missing. Help please.Reply
I love this recipe. So good. I am trying to substitute maple syrup for sugar wherever I can in my baking. I know it wouldn't work for the topping. What about for the cake itself? Any thoughts?Reply
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