There are certain recipes that transcend the usual realm of "cooking" and become a part of your life-recipes that you find yourself coming back to over and over again, not just because they’re delicious, but because they hold memories, warmth, and comfort. For me, one of those recipes is Nigella Lawson’s Moist Apple Cake. It’s one of those cakes that feels like a hug when you pull it out of the oven, and its aroma has the power to make the house feel like home, no matter what.
It all started a few years ago when I was looking for something to bake on a rainy afternoon. I’d spent hours scrolling through different blogs, bookmarking various recipes, when I came across Nigella’s apple cake. The thing that grabbed me was how easy it seemed. There was no complicated technique, no fancy equipment-just simple ingredients I already had in my kitchen. But the real draw was Nigella’s promise that this cake would be ’moist’ (a word that usually makes me skeptical, but coming from her, I thought, why not?). And it lived up to every bit of that promise.
It was moist, yes. But it was also fragrant, full of rich apple flavor, with just a touch of warmth from the spices. The cake was light yet dense enough to feel substantial, not too sweet but not too savory either. A perfect balance. Since that first bake, it’s become my go-to whenever I want to impress guests or just treat myself to something comforting. Every time I slice into it, I’m reminded of how simple ingredients can turn into something extraordinary with a little time and care.
Nigella Lawson’s Moist Apple Cake Recipe
What sets Nigella’s Moist Apple Cake apart is its versatility. It’s not overly fussy, but still manages to make an impression. The beauty lies in its simplicity: you don’t need to be an expert baker to pull this off, but the result feels like you’ve put in more effort than you really did. And while I’m not a fan of overly sweet desserts, this one strikes that perfect balance-apple and cinnamon come together without ever being overpowering. It’s exactly the kind of cake that you want to serve with a cup of tea or coffee, or as a cozy dessert after dinner.
Ingredient List
The list of ingredients for this cake is refreshingly short and straightforward. There’s no need for exotic or hard-to-find items-everything on this list can be found in a well-stocked kitchen. Here’s what you’ll need:
- 200g (1 cup) of caster sugar: This will give the cake just the right amount of sweetness.
- 2 large eggs: They’re the backbone of the batter and give it a smooth texture.
- 200g (about 1 ½ cups) of plain flour: This provides the structure for the cake. I’ve used whole wheat flour on occasion for a slightly more rustic texture, and it works beautifully, though the cake is lighter with plain flour.
- 1 tsp baking powder: To give the cake a little lift without making it too fluffy.
- ½ tsp baking soda: This adds some rise and softness to the crumb.
- ½ tsp ground cinnamon: For that lovely, warming spice that pairs so well with apples.
- ½ tsp ground ginger: The ginger adds a subtle bite that complements the sweetness of the apples.
- 1 tsp vanilla extract: A small amount of vanilla will round out the flavors.
- 1 large apple (or more if you want): The star of the show. I usually opt for a tart variety like Granny Smith, as they balance the sweetness of the cake beautifully.
- 200ml (¾ cup) vegetable oil: It sounds like a lot, but the oil makes the cake incredibly moist. Don’t skimp on this.
- 1/4 tsp salt: To enhance all the flavors.
- A few extra tablespoons of sugar (for sprinkling on top): This gives the cake a golden finish and a slight crunch.
How To Make Nigella Lawson’s Moist Apple Cake?
I’ve made this cake enough times now that I can almost do it with my eyes closed, but the first few times, I made sure to follow the steps closely. It’s incredibly forgiving, though, so don’t stress if you make a little mistake. I’ll walk you through the process:
- Preheat the oven to 180°C (350°F) and grease or line a 9-inch cake tin with parchment paper. You want to make sure the cake doesn’t stick, especially with that sticky sweetness the apples will bring.
- Prepare the apples: Peel, core, and roughly chop your apples. I like to leave them in fairly chunky pieces, but if you want a smoother texture, feel free to grate them instead. Place them in a bowl and set aside.
- Mix the wet ingredients: In a separate large bowl, whisk together the eggs, sugar, oil, and vanilla extract. This will form the base of your batter, so take a minute to really mix it well. Nigella stresses the importance of this step in her book, and after trying it both ways (mixing well vs. not mixing as much), I agree-don’t rush it.
- Sift the dry ingredients: In another bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together. You don’t have to overthink the sifting process; just a quick pass through a sieve will do. Sifting helps to aerate the flour, making the cake lighter.
- Combine: Gradually fold the dry ingredients into the wet mixture, mixing until everything is just combined. It’s important not to overmix at this stage, or the cake can turn out dense and tough. The batter will be quite thick, but don’t worry-that’s just how it’s supposed to be.
- Add the apples: Gently fold the chopped apples into the batter. This is where the magic happens, as the apples will soften as they bake, releasing their juice and flavor into the cake. The cake will be moist and slightly fruity in the best way possible.
- Bake: Pour the batter into your prepared cake tin, spreading it evenly. If you’re feeling fancy, sprinkle a little extra sugar on top before you put it in the oven. Bake for about 40-45 minutes or until the cake is golden brown and a skewer comes out clean when inserted into the center. I always check it a little early because my oven tends to bake quickly.
- Cool and enjoy: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. While it’s tempting to dive right in, it’s better if you let it sit for a while. The flavors develop as it cools.
Things I Learned
One of the most surprising things I’ve learned from baking this cake is that the longer you let it rest, the more flavorful it gets. The apples soften further and release more of their natural juices into the cake, making each slice even more moist than the last.
Also, I used to always be afraid of using oil in cakes-there’s something about the idea of adding that much fat to a dessert that feels a bit daunting. But this recipe taught me that oil is essential for making cakes moist, and when used in the right proportions, it doesn’t make the cake greasy. Instead, it contributes to a delicate, soft crumb.
Lastly, this cake is remarkably versatile. The spices can be adjusted depending on your mood (or the season). Sometimes I throw in a little extra cinnamon, or swap out ginger for nutmeg if I want something more wintery. You could also toss in a handful of nuts or dried fruit for texture. It’s one of those recipes that doesn’t have to be strictly followed to still turn out wonderfully.