Celebrity Recipes

Maggie Beer, AM

Maggie Beere

Maggie Beer, senior Australian of the Year in 2010, cook, food author and restaurateur, provided the recipe for this beautifully moist apple cake, delicious served warm…

Apple Pandowdy



.    360g plain flour
.    2 tsp. baking powder
.    300g unsalted butter
.    360g castor sugar
.    2 tbsp.  lemon zest
.    6 free range eggs
.    1 cup milk


.    2 granny smith apples
.    1/4 cup raw sugar
.    1/2 tsp. ground cinnamon
.    1/4 cup sliced almonds


Preheat the oven to 180C. Sift flour and baking powder together in a bowl and set aside. Beat the softened butter and sugar together with an electric mixer until pale and fluffy, add the lemon zest and beat to combine.

Beat the eggs into the sugar, butter and lemon mixture, one at a time – alternating with a little of the flour mixture until all the eggs and flour are incorporated.

With the mixer on low, pour the milk in to create a smooth batter. Line the base of a spring form pan with baking paper and spray the sides generously with a non-stick spray, then pour the batter into the pan. Peel, core and slice the apples and arrange on top of the batter.

Mix the raw sugar and cinnamon together and sprinkle over the apples, then scatter the sliced almonds over the top. Bake in the oven for 80 minutes, covering the cake with foil halfway through if the apples and almonds are colouring too rapidly. Insert a skewer into the cake and if it comes out clean the cake is done.

Remove from the oven and allow to cool for a few minutes before removing from the spring form pan and leaving to cool on a cake rack.

Maggie’s Tip: This is beautifully moist and wonderful served warm.