Skip to content Skip to menu


Five by five apple tea cake

Five by five apple tea cake

Difficulty: Easy
Season: Winter
Preparation: 20 mins
Cooking: 35 mins

How to


  1. Butter and flour a 28cm spring form tin and pre-heat the oven to 180c.
  2. Beat the butter and sugar with an electric mixer, add the eggs one at a time.
  3. Gently fold through the flour and lemon zest.
  4. Pour the mixture into the tin and scatter with diced Granny Smith Apples.
  5. Cook for 35 minutes or until a wooden skewer, when poked in the centre and removed, is dry.
  6. Remove from the tin and cool on a wire rack.

To Serve

Dust with icing sugar, a dollop of cream and some freshly sliced raw apple.

Handy Tips

4 by 4 is a cake with equal weights of each ingredient. For example, if 4 eggs weigh 50g each and a total of 200 grams, then the other ingredients must weigh 200 grams each.


  • 250g sugar
  • 250g butter
  • 5 eggs
  • 250g self-raising flour
  • 1 lemon, zested
  • 250g Granny Smith Apples, peeled and diced, coated in fine polenta double cream and icing sugar to serve