Let me take you to a rainy Sunday afternoon in late October. The leaves were halfway to burnt gold, my kitchen smelt faintly of cinnamon and old wood and I’d just returned from the farmer’s market with a paper bag brimming with apples-crisp, imperfect and still a little warm from the morning sun. I was in one of those moods where I craved something comforting but not cloying, something rustic but not dull. That’s when I remembered Nigella Lawson’s Italian Apple Cake, tucked away in one of her less-hyped episodes.
Now, don’t let the modest name fool you. this cake has charm. It doesn’t scream for attention with icing or decoration. It’s not the kind of dessert you bring to a flashy dinner party. But it is the cake you turn to when you need a hug in edible form. It’s got this quiet sophistication: tender apples suspended in a sponge that’s soft but slightly chewy at the edges, with a fragrance that whispers rather than shouts.
Nigella herself says it’s more of a "tea-time treat" than a showstopper and honestly, that’s the whole point. It’s comfort. It’s memory. It’s the kind of cake your nonna would make if you were lucky enough to have an Italian grandmother. (I wasn’t but this recipe almost made me believe I did.)
Nigella Italian Apple Cake Recipe
Ingredients Needed
You know what I love most about this recipe? No pretension. Nothing you’ll have to Google or special order from some overpriced gourmet store. This is pantry magic at its best.
Here’s what you’ll need:
- 3 apples – Go for ones with some tartness like Granny Smith or Braeburn. I once tried it with Pink Lady and it was too sweet. Lesson learned.
- Juice of half a lemon. To keep the apples from browning and to give that gentle acidity.
- 100g (about ½ cup) sugar
- 2 eggs
- 125g (1 stick plus a little) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 200g (about 1½ cups) all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
Optional but very recommended: a dusting of powdered sugar to finish. Makes it feel like a little snowfall just for your plate.
Equipment Needed
Let me keep it simple. This isn’t one of those recipes that requires a stand mixer or a blowtorch. Just the basics:
- A mixing bowl
- A 9-inch springform cake tin. You could use a regular tin but springform makes your life easier, especially when you’re impatient like me and want to see the sides of your cake the moment it cools.
- A whisk or even a fork. Honestly, I’ve whisked this by hand many times.
- A knife and chopping board. For slicing your apples.
- Baking paper – To line the base of your tin, so your cake comes out gracefully.
Instructions To Make Nigella Lawson’s Italian Apple Cake
Here’s how I do it. and I swear this is exactly the rhythm I follow when making it. Put on some jazz or old Italian café music, pour yourself a coffee or a glass of something dry and breathe. This isn’t fast food. It’s slow sweetness.
- Preheat your oven to 180°C / 350°F. Line the base of your springform pan with parchment. Grease the sides with butter, because why not?
- Peel, core and thinly slice your apples. Toss them with lemon juice in a bowl. The smell at this stage? Already heavenly.
- In your main mixing bowl, whisk the eggs and sugar until light and a little frothy. I usually do this by hand because I find it soothing but an electric mixer works if you’re in a rush.
- Stir in the melted butter and vanilla. Make sure the butter isn’t hot. it should be just melted, like a warm bath.
- Fold in the dry ingredients. the flour, baking powder and salt. The batter will be thickish, almost more dough than pourable mix. That’s normal.
- Fold in about two-thirds of the apple slices. You’ll want them suspended in the batter, not sitting all at the top or bottom.
- Scoop the batter into your tin, smooth it out and arrange the remaining apple slices in a pretty circle on top. Or don’t. Some days I’m in a rustic mood and just scatter them.
- Bake for 35-45 minutes. You’ll know it’s done when the top is golden and a knife comes out with just a few moist crumbs.
- Let it cool in the tin for 10 minutes, then release and place on a wire rack. Wait at least another 15 minutes before slicing if you can. I rarely do.
- Dust with powdered sugar before serving. That final touch somehow transforms it into something storybook-worthy.
What I Learnt
Here’s the thing I didn’t expect: how much emotion a simple cake can carry. The first time I made this, it was just for me. no guests, no Instagram post. I was barefoot, hair tied up, probably wearing a mismatched pair of socks and it felt… enough. It reminded me that food doesn’t have to be extravagant to be beautiful. That ’effortless’ is sometimes better than “elaborate”.
I also learnt to appreciate apples in a new way. Growing up, they were always just snacks-chopped into school lunchboxes or served with peanut butter. But baked like this? They become tender and almost floral, their sweetness mellowed and deepened. It’s alchemy.
More than anything, I learnt to slow down. This cake isn’t for rushing. You make it while the kettle’s boiling, you take breaks to watch the clouds roll by. It’s a meditation disguised as dessert.
FAQs
What Makes Nigella Lawson’s Italian Apple Cake So Special?
It’s the combination of simple, high-quality ingredients that give this cake a wonderfully moist, almost custard-like texture. Nigella uses both apples and olive oil, which add richness without being overly sweet. The cinnamon and lemon zest bring a perfect balance of warmth and freshness-like biting into a slice of cozy Italian sunshine.
Can I Use A Different Type Of Apple For Nigella’s Italian Apple Cake?
Absolutely! While the recipe calls for Bramley apples, which are tart and soft when baked, you can swap them for other varieties like Granny Smiths or Pink Lady apples. Just keep in mind that the flavor might shift slightly, and the cake may turn out a bit sweeter or less tangy, depending on the apples’ variety.
How Do I Store Nigella’s Italian Apple Cake, And How Long Will It Last?
This cake keeps really well! You can store it in an airtight container for up to 3 days at room temperature. If you want to keep it fresh longer, pop it in the fridge. It also freezes beautifully, so if you have leftovers (unlikely, right?), wrap it tightly and freeze for up to a month!
