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Recipe by
Cook: 20 minutes


  • Batter:
  • 1 cup of cake flour
  • ¾ cup of sugar
  • 3 eggs
  • ¼ cup of milk
  • 3 dessert spoons butter (not margarine)
  • 1 teaspoon of baking powder
  • 1 small tin of apple slices (or big tin when double)
  • pinch of salt
  • Syrup:
  • 1 tin Ideal milk
  • ½ cup milk
  • 1 cup sugar
  • 2 dessert spoons butter (25 ml)
  • 1 teaspoon vanilla essence

Preheat oven to 180ºC and grease a baking dish large enough for the batter and the syrup.
Cream butter and sugar together, add eggs and beat with electric mixer until fluffy and light. Add milk, flour, salt and mix together. Add baking powder last and mix well. Batter must look like cake batter. Pour in a greased baking dish and arrange the apple slices on top. Slightly press the apples into the batter.
Bake for 20 minutes (longer if double) or until golden brown and cooked through.

For the syrup:
Add all the ingredients for the syrup together in a pot. On low heat stir until sugar is dissolved. Turn heat up and cook for 5 minutes.
Pour boiling syrup over tart as soon as it comes out of the oven.
Make sure the whole tart is covered with syrup.

You can easily double this recipe, I always do. Use the same size cup, throughout your recipe. Serve with cream or custard. I do not like my deserts very sweet.

Recipe and photo: Elizabeth Randell Swart

Second Photo and note:  Sharon Gien Cambier:  I have added 2 – 3 teaspoons cinnemon and when cake comes out the oven, drizzle condensed milk over while hot. Use as much or as little as you want, but more here is definitely yummm. Enjoy!

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