It’s apple season in the Lands of Low and our own tree is the happy bearer of many delicious specimen 🙂 Wherever you get your apples: this cake asks for a sturdy, fresh variety – don’t pop in overripe or mealy apples. And do beat the egg whites stiff: beat, beat, beat!




Prep time

15 minutes

Baking time

45 minutes




  • 300g apples (cut into 1-2cm pieces but not rasped)

  • 100g flour (plus extra for dusting the baking tin)

  • 100g ground almonds

  • 100g whole cane sugar

  • 2 tbsp Fabulously Dutch spiced coconut blossom sugar

  • ½ tsp salt

  • 3 eggs (split)

  • 50ml Sunflower oil

  • 8 large dates (chopped into very small pieces)

  • Butter for greasing the baking tin

  • Flaked almonds

  • Caster sugar for deco dusting

  • Sugar sprinkles


  • Grease and flour-dust the baking form, set aside.
  • In a mid-sized bowl add the whole cane and the spiced coconut blossom sugars. Stir in the sunflower oil. Add the egg yolks and beat the mixture (with an electric mixer) until it is 2 shades lighter and smooth. This will take a few minutes so if doing by hand be prepared for some muscle action.
  • When the egg-sugar-oil mixture is ready, add salt, flour and ground almonds, stirring continuously. Add the chopped dates. Lastly, incorporate the apples into the batter by folding them in with a wooden spoon or spatula. Set aside.
  • Pre-heat the oven to 180 ºC.
  • Beat the egg whites very stiffly. They should be so stiff that cutting with a knife through them leaves a visible line that stays. Fold them in by ⅓, then another ⅓ and then the last ⅓.

    Folding in the egg whites in clusters will give you an airy and lofty batter. And that is what you are going for here.
  • Using a spatula transfer the batter to a bread baking tin. Sprinkle atop the flaked almonds and sugar sprinkles. Pop into the oven for ca. 45 minutes. We recommend covering the loaf for 30 minutes and removing the cover during the last 15 minutes. (We were decadent and sprinkled vanilla powder atop, too…)
  • Let the loaf cool off completely before removing from the tin.
    Dust with a little caster sugar and a dash of love.

Here are the exact things we used:

  • Apples: ours were homegrown, Santana
  • Flour: we used Zonnespelt – Biologische Tarwebloem, bought locally at the store of Fruittuin van West
  • Ground almonds: we buy ours in bulk from the Sligro Forepark, Den Haag
  • Whole cane sugar: we used DM Vollrohr Zucker (which we pick up when we are in Germany)
  • Spiced coconut blossom sugar: an original Fabulously Dutch recipe, you can find it here
  • Salt: we used Jozo met Jodium
  • Eggs: for us there is only those from the local farmer, free range chickens living a happy and healthy life
  • Dates: we bought ours fresh in bulk, and yes we bought waaay too many, so they got ‘ready’ indoors. We used Barhi rotab dates. But Medjool tamar dates are lovely, too 😉
  • Butter: we buy ours freshly at Kaasboerderij Captein (no packaged butter can compete with the taste of fresh farm butter…)
  • Flaked almonds: we buy ours in bulk from the Sligro Forepark, Den Haag
  • Caster sugar: we buy ours in bulk from the Sligro Forepark, Den Haag
  • Sugar sprinkles: we buy ours when we are in Germany at Edeka
  • Table runner: made by Fabulously Dutch, alas sold out already…
  • Bread baking tin: for this photo session we used a Kaiser one but we prefer Emile Henry’s bread baking form as it has a lid with air openings
  • Serving plate: Villeroy & Boch, Amazonia, we bought ours at the Bijenkorf