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Bobbing Apples Cake From The Four Seasons Cookbook

The Four Seasons Cookbook: ‘Who remembers autumn apple bobbing as a child? This clever and scrumptious cake uses balls of apple in a soft sponge. Perfect served with the flavoured cream, curled up in front of the fire.’

Chef’s tips:
If you don’t have a melon baller, you can cut the apple into chunks
Add a little ground cinnamon to the cake mixture if you like
Instead of Calvados, you could mix the cream with elderflower cordial

  • Preparation time:
    20
    min(s)
  • Cooking time:
    50
    min(s)
  • Servings:
    10-12

What you'll need

  • 3 or 4 large dessert apples
  • 1 egg
  • ½ tsp vanilla extract
  • 225g (8oz) plain flour
  • 150ml (¼ pint) double cream
  • A pinch salt
  • 300ml (½ pint) soured cream
  • 150g (5oz) golden caster sugar, plus 4 tsp
  • 150g (5oz) butter, softened, plus extra for greasing
  • 2 tsp baking powder
  • 2 tbsp Calvados
  • 1 lemon, finely grated zest and 2 tbsp juice

How to make

  1. Preheat the oven to 180°C/160°fan/Gas 4. Butter a 23cm (9in) springform cake tin.
  2. Use a melon baller to make rounds of apple (keep the skin on). Aim for about 36 balls. Mix the lemon juice with 3 teaspoons of caster sugar and stir through the apple balls. Set aside.
  3. Cream the butter and sugar together until pale and fluffy. Beat in the egg, then beat in the vanilla extract and 200ml (7fl oz) of the soured cream.
  4. Fold in the flour, baking powder, salt and lemon zest. Spoon the mixture into the prepared tin. Push the apple balls into the cake mix, skin side up. Bake for 50 minutes until firm to the touch.
  5. As soon as the cake is out of the oven sprinkle over 1 teaspoon of caster sugar. Leave to cool for 15 minutes then remove from the tin and cool on a wire rack.
  6. Whip the double cream to soft peaks, then whisk in the remaining soured cream and Calvados. Serve with slices of cool or warmed cake.