This combines two of my favourite things, apple crumble and all cake! The apple roses are an impressive touch and deceptively simple thing to make.

  1. Preheat oven to 180C/160C fan/350F/Gas 4.
  2. Grease and line two 8” round loose bottomed cake tins.
  3. Peel, core and chop the cooking apples into small 1-2cm dices.
  4. Beat the sugar and butter until soft and pale.
  5. Add egg little at a time until all beaten in.
  6. Sift flour, baking powder and spices into the mixture and fold with a large metal spoon until combined.
  7. Gently fold in the lemon rind then add the apple and fold in gently.
  8. Add the milk a little at a time until the mixture drops off the spoon.
  9. Split the mixture between the two cake tins and bake for 1 hour or until it is tested with a skewer and it comes out clean. Leave to cool.
  10. For the apple roses core and halve the apples and finely slice them (roughly 2-3mm) leaving the skin on.
  11. In a large pan, heat the sugar and water until boiling and add the apple. Bring back to the boil and drain, leaving to cool fully.
  12. For the crumble rub the cold butter together with the flour and sugar until it resembles breadcrumbs, then spread evenly on a baking sheet. Bake for 30 minutes or until golden brown at 180C/350F/Gas 4.
  13. For the buttercream beat the icing sugar and butter together until smooth.
  14. Take one of the cooled cakes and use a third of the buttercream to ice the top of it. Place the other cake on top and cover with the remaining buttercream and sprinkle with the crumble.
  15.  To make the roses take a slice of apple and roll it up in your fingers. Keeping it pinched together take another slice of apple and wrap around the first. Repeat with 2 or 3 more slices. Make a small incision in the top of your cake and push the base of your rose into it.
  16.  Repeat this process to decorate the top of your cake.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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