Apple calvados cake

Apple and Calvados Cake

This is a delicious rustic cake, given a twist of French sophistication with a splash of Calvados. It also works with brandy, rum or whisky if you prefer. For a non-alcoholic version then leave the liquor out and just add a splash of apple juice to the icing.
Course Dessert
Cuisine French
Keyword Apple and Calvados Cake
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 10 servings
Calories 250 kcal


For the cake

  • 200 ml rapeseed oil
  • 2 eggs
  • 95 g golden caster sugar
  • 95 g wholemeal flour
  • 95 g self-raising flour
  • 100 g ground almonds
  • 1 ½ tsp cinnamon
  • ½ tsp baking powder
  • 100 g runny honey
  • 200 g Bramley apples grated

For the cream cheese icing:

  • 35 g butter softened
  • 110 g full-fat soft cheese chilled
  • 300 g icing sugar
  • 1 1/2 tbsp Calvados
  • Optional Honeycomb or dried apple slices to decorate


  1. Preheat your oven to 160°c (fan)/180°c/Gas Mark 4. Grease and line a 2lb loaf tin.
  2. In a bowl whisk together the oil and eggs. In a second larger bowl mix together all the dry ingredients: sugar, flours, ground almonds, cinnamon and baking powder.
  3. Add the oil, eggs and honey to the dry ingredients and mix until well combined. Stir in the grated apple and pour into the prepared tin. Bake in the centre of the oven for 1 hour or until an inserted skewer comes out clean.
  4. Leave to cool in the tin.
  5. While your cake is cooling, make the icing. Mix together the butter and soft cheese until combined then beat in the sugar until you have a smooth icing. Gradually add the Calvados, ensuring to combine it well and not let the icing get too runny.
  6. Once the cake is cool, spread the icing over the top of the cake. Top with honeycomb or dried apple slices to complete the decoration.

Recipe Notes

This recipe is perfect with or without Calvados - making it a perfect staple to have in your baking repertoire.