Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Quercyan Apple Cake

  • Level: Advanced
  • Total: 13 hr 45 min
  • Prep: 45 min
  • Inactive: 12 hr
  • Cook: 1 hr
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3 pounds apples, peeled and thinly sliced

8 ounces sugar

4 fluid ounces rum

3 fluid ounces orange flower water

Thinly pared rind of 1 lemon

1 pound plain flour (all-purpose)

1/2 teaspoon baking powder

2 eggs

1 1/2 ounces butter, creamed


1-ounce butter, melted

1 egg, beaten

Caster sugar (superfine)


  1. Filling: Macerate the sliced apples with the sugar, rum, orange flower water, and lemon peel overnight. Strain the apples, reserving the juice.
  2. Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre. Working with the fingertips gradually add 7 fluid ounces of the liquid from the apples. Work into a smooth and elastic paste with your hand and leave to rest for 2 hours.
  3. Roll out the rested paste as thinly as possible, then transfer to a floured cloth on a large table. Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper. Rest it and yourself for 1 hour.
  4. Preheat the oven to 390 degrees F.
  5. Brush lightly with melted butter and dust with sugar, cover with well-drained apples and roll up. Mix the remaining juice into the beaten egg and brush over the top. Bake in the oven for 50 to 55 minutes.
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