Why You’ll Love Sicilian Apple Cake Recipe
This cake is packed with fresh apples, giving it incredible moisture and natural sweetness in every bite. The combination of raisins and pine nuts adds texture and depth, while the light batter keeps the cake soft without feeling heavy. It’s simple to prepare, uses pantry staples, and tastes even better the next day. Whether served as a dessert, afternoon treat, or brunch centerpiece, this cake is always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
120 g butter, melted
50 g ground walnuts (optional, for lining the pan)
4 large apples, peeled, cored and thinly sliced
zest of 1 lemon
1–2 tablespoons lemon juice
3 large eggs
1 teaspoon vanilla extract
250 g caster sugar
150 g plain flour (all-purpose flour)
2 teaspoons baking powder
100 ml milk
100 g raisins
70 g pine nuts, lightly toasted
3 tablespoons extra caster sugar
1 teaspoon ground cinnamon
1 tablespoon icing sugar (optional, for dusting)
Directions
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Preheat your oven to 190°C (375°F). Grease a 24 cm (9½-inch) round cake pan with some of the melted butter.
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If using ground walnuts, sprinkle them over the base and sides of the greased pan to lightly coat.
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In a bowl, toss the sliced apples with lemon juice and lemon zest to prevent browning and enhance flavor.
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In a large mixing bowl, whisk the eggs, vanilla extract, and caster sugar together until pale and creamy.
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Stir in the melted butter. Add the flour and baking powder, mixing gently until combined.
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Pour in the milk and stir to create a smooth, slightly thin batter.
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Spread one-third of the batter into the prepared pan.
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Layer one-third of the apple slices over the batter, then sprinkle over some raisins and pine nuts.
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Repeat the layering process twice more, finishing with a layer of apples, raisins, and pine nuts on top.
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Mix the extra caster sugar with the cinnamon and sprinkle evenly over the top layer.
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Bake for approximately 55 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 20 minutes before carefully removing it.
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Once cooled slightly, dust with icing sugar if desired before serving.
Servings and timing
Servings: 12 slices
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Variations
For a richer flavor, soak the raisins in a tablespoon of rum or warm water before adding them to the cake.
Swap pine nuts for sliced almonds or chopped hazelnuts for a different nutty profile.
Add a pinch of nutmeg or a dash of ground cloves for extra warmth.
Replace part of the apples with thinly sliced pears for a subtle twist.
Use brown sugar instead of caster sugar for a deeper, caramel-like sweetness.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4–5 days due to its high fruit content. Bring slices to room temperature before serving, or warm gently in a low oven at 150°C (300°F) for 10–15 minutes. Individual slices can also be reheated briefly in the microwave for a softer texture.
FAQs
What type of apples work best for this cake?
Firm apples that hold their shape when baked, such as Granny Smith, Pink Lady, or Honeycrisp, are ideal.
Can I make this cake ahead of time?
Yes, it actually tastes even better the next day as the flavors have more time to develop.
Do I need to peel the apples?
Peeling is recommended for a softer, more uniform texture in the finished cake.
Can I freeze Sicilian Apple Cake?
Yes, wrap individual slices tightly and freeze for up to two months. Thaw in the refrigerator before reheating.
Is it necessary to toast the pine nuts?
Lightly toasting enhances their flavor, but you can skip this step if you prefer.
Why is the batter thinner than typical cake batter?
The thinner batter helps it settle between the apple layers, ensuring even distribution and moisture.
Can I use gluten-free flour?
Yes, substitute with a good-quality gluten-free flour blend designed for baking.
How do I know when the cake is done?
Insert a skewer into the center. If it comes out clean or with only a few moist crumbs, the cake is ready.
Can I reduce the sugar?
You may slightly reduce the sugar, especially if your apples are naturally sweet, but avoid reducing too much as it affects texture.
What’s the best way to serve this cake?
Serve it slightly warm or at room temperature, optionally with whipped cream or a scoop of vanilla ice cream.
Conclusion
Sicilian Apple Cake is a beautifully simple dessert that celebrates fresh fruit and comforting flavors. With its soft layers of apples, sweet raisins, and delicate crunch from pine nuts, it delivers both texture and taste in every slice. Easy to prepare and even better the next day, this cake is a timeless addition to any baking collection.
