The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

You'll need

8 large Granny Smith or Cox’s orange pippin apples Finely grated rind and juice of 2 lemons Finely grated rind of ½ orange 75 gm caster sugar 1 tsp ground cinnamon 125 gm pure icing sugar, sieved   Pastry 450 gm cold butter, cut into small cubes 250 gm (1 1/3 cups) plain flour 250 gm (1 1/3 cups) self-raising flour 80 gm caster sugar 2 eggs, whisked


  • 01
  • Peel, core and finely slice the apples, then place in a bowl with citrus rinds, lemon juice, sugar and cinnamon, toss to combine and set aside to macerate (1 hour).
  • 02
  • Meanwhile, for pastry, process butter, flours, sugar and a pinch of salt in a food processor until fine crumbs form. Add egg and process until mixture just comes together. Turn out onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate to chill (1 hour).
  • 03
  • Preheat oven to 165C. Roll two-thirds of pastry to just under 1cm-thick on a lightly floured surface and line the base and sides of a greased 28cm springform tin. Drain apples well (reserve liquid) and fill pastry case. Roll out remaining pastry, roll over the rolling pin and lift pastry over the apple. Press and crimp edges with your fingers to seal, then bake until deep golden brown (1 hour). Set aside in tin to cool for 10 minutes, then release sides of springform tin and set aside to cool completely.
  • 04
  • Meanwhile, place 1½ tbsp of reserved apple liquid in a bowl and gradually stir in icing sugar until a glaze consistency forms. Drizzle over cake and serve.

At A Glance

  • Serves 12 - 14 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 - 14 people

Drink Suggestion

Medium-sweet German apfelwein.

Featured in

Jul 2013

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.