The Little Mill Blog
Aoibheanns Wholemeal Apple Cake

Apple Cake

by Kathy Purcell,

It’s baking season! Yes, its that that time of the year again..Christmas. A time when we not only allow ourselves to indulge but also have a little bit of spare time to really relax and bake new things for our friends and family.

We are delighted to feature another one of our “Clash of the Cake 2016” winners here, Aoibheann Buebry created this delicious wholemeal apple cake recipe, which we are sharing with you here.

Why not try it out and wow your friends this Christmas time.

Aoibheann’s Wholemeal Apple Cake


~ 4oz Butter (good Irish butter)

~ 4oz Caster Sugar

~ 2 free range eggs

~ 1/4 of pint of milk

~ 6oz of Little Mill wholemeal flour

~ 2oz self raising flour

~1 heaped teaspoon of mixed spice


  1. Pre heat oven to 160oc

  2. This is an all in one cake so put all the ingredients into the bowl and mix really well, take your time to check that ingredients are well mixed and put into a grease 1lb loaf tin and cook at 160oc for about an hour and a half.

  3. When the cake is cooled cut in half, scrap a small gutter type shape along the middle of the cake and fill with the compote and put the top back on the cake.

  4. Make up your butter icing and pipe it on top of the cake. Add the roasted apples and to finish dust icing sugar and some mixed spice over the cake.

Apple Compote

~ Peel and core about 6 eating apples (they were from my Grannies garden and were organic). Put into a saucepan (normally no need for water but you can add a tiny bit if you like), stew on a low heat until soft. Add a teaspoon of sugar if needed.

Roasted Apples

Turn oven to 200oc, peel & core 2 apples and cut into thin slices, lay the slices on to parchment paper and on to a flat tin. Sprinkle with water and dust with sugar. leave in over until golden brown let them cool.

Merry Christmas to all our bakers, thanks for your support over the last year and here’s to a great year ahead!

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