Something a little different to make for the festive season, this has a cream-cheese frosting, topped with chocolate sauce and poached apple slices Polish Christmas apple cake
Serves: 12
Prep time: 35 mins
Cooking time: 25 mins
Total time: 1 hr 10 mins
Skill level: Bit of effort


For the sponge:

    • 2 medium eggs


    • 90g (3oz) caster sugar


    • 60g (2oz) plain flour

For the decoration:

    • 200g pack cream cheese (we used Philadelphia)


    • 100g (3½oz) icing sugar


    • 60g (2oz) chopped toasted hazelnuts


    • 1 medium cooking apple


    • 2 level tbsp granulated sugar

For the chocolate sauce:

    • 90g (3oz) butter


    • 125g (4oz) caster sugar


    • 2 level tbsp cocoa powder, sifted


    • 1 large egg, beaten


    • 19cm (7½in) cake tin, baselined, buttered and floured





    1. To make the cake: Set the oven to Gas Mark 5 or 190°C. Put eggs and sugar in a mixing bowl and whisk over a pan of boiling water until very thick (use an electric whisk for speed). Fold in the flour. Pour into prepared tin. Bake for 25 mins. Turn out on a wire rack to cool.


    1. To decorate: Beat cream cheese with icing sugar and spread mixture all over cake with a palette knife, until smooth. Press chopped hazelnuts into the sides and make a border around the top edge with them, reserving a tbsp for the middle. Chill the cake to firm up the coating.


    1. Peel, quarter and core the apple, then cut each quarter into 3 or 4 slices. Make a syrup with the sugar and 2 tbsp water and poach the apple slices for a few minutes until cooked but still firm.



Nutritional information per portion


Fat 19.0g


Saturates 10.0g


Calories 327(kcal)


Recipe by Woman’s Weekly