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Cheese and Apple Cake

Shortcrust Pastry Base:

  • 1¼ cups flour
  • ¼ cup sugar
  • 1 egg yolk
  • 2 tbspns milk or orange juice
  • ½ tspn vanilla essence
  • ½ tspn grated lemon rind
  • pinch salt
  • 100g unsalted butter


Cut butter. Mix all ingredients in a mixer on low speed till mixture sticks together. Allow to rest in refrigerator for 30 minutes. Press into a 26cm diameter spring form cake tin.


Hint: Replace egg yolks and liquid with 1½ tablespoons sour cream or yoghurt and 1 tablespoon of lemon juice.



  • ½kg apples, cored
  • sugar
  • cinnamon
  • ½kg soft white cheese (ricotta or similar)
  • 4 egg yolks
  • 50g soft butter
  • 1 tspn grated lemon rind
  • 1 tspn vanilla
  • pinch salt
  • ½ cup cornflour
  • ½ cup sugar
  • 4 egg whites


Preheat oven to 220degC. Slice and arrange apples on base. Sprinkle sugar and cinnamon over apples. Blend all but the last three ingredients in mixer until smooth and creamy. Add cornflour. Do not overmix. Beat egg whites still stiff. Gradually add sugar. Fold egg mixture into cream with a rubber scraper and spread over apples. Cook for 10 minutes on high (220degC) then for 25 minutes or until brown on moderate (150degC).


Turn oven off and allow to cool in oven (approx. 20-30 minutes).


Remove from tin when completely cooked.


Recipe from "Oogot le Kol Et" (Cakes for all Times) by Nira Shoker.


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