Apple Shortbread Cake

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 100 g Granulated sugar
• 10 g Baking powder (About 1 packet)
• 1 pinch Salt
• 125 g Very cold unsalted butter (Cut into small cubes before incorporating)
• 80 ml Heavy cream (About 5 tablespoons)
• 600 g Granny Smith apples (Peeled and thinly sliced (mandoline preferred))
• 25 g Sugar (for the apples) (About 2 tablespoons)
• 5 g Ground cinnamon (About 1 teaspoon)
• 20 g Butter (for the topping) (About 1.5 tablespoons, slightly melted)
• 5 ml Lemon juice (About 1 teaspoon, for the compote)
• 2 ml Vanilla extract (Optional, ½ teaspoon)

Instructions

1. Prepare the shortbread dough

   In a large mixing bowl, combine the flour, sugar, baking powder, and pinch of salt. Add the cold butter cubes and work them in with your fingertips until the mixture resembles sand. Incorporate the cream and mix quickly until a homogeneous dough forms, still slightly crumbly.

   Time: PT12M

2. Rest the dough

   Shape into a ball, wrap in plastic film, and let rest for 5 minutes at room temperature.

   Time: PT5M

3. Prepare the apples

   Peel the apples, slice them thinly with a mandoline or knife. In a bowl, toss the slices with sugar, cinnamon, lemon juice, and vanilla extract if using. Set aside.

   Time: PT8M

4. Preheat the oven

   Preheat the oven to 180 °C (thermostat 6) while the dough rests.

   Time: PT5M

   Temperature: 180°C

5. Assemble the cake

   Pour the dough into a 20 cm removable-bottom pan, spreading it evenly by gently pressing with your fingers. Arrange the apple slices in a generous layer over the entire surface. Sprinkle the top with butter pieces (about 1.5 tablespoons) for a golden bake.

   Time: PT5M

6. Bake

   Place the cake in the oven and bake for 30 minutes, or until the top is nicely golden and the dough is cooked through. If the top browns too quickly, loosely cover with a sheet of aluminum foil.

   Time: PT30M

   Temperature: 180°C

7. Prepare the compote (optional)

   While the cake bakes, place the remaining apples in a saucepan, add a splash of lemon juice, 1 tablespoon of sugar and cook over low heat for 10 minutes until very tender. Lightly mash to obtain a smooth compote.

   Time: PT10M

8. Cool and unmold

   Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before unmolding.

   Time: PT15M

9. Serving

   Serve the apple shortbread cake as is, or accompany it with a spoonful of homemade compote or whipped cream.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour (for gluten-free version)
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Baking powder: Baking soda + vinegar (for leavening)
• Instead of Very cold unsalted butter: Vegetable margarine (for lactose-free version)
• Instead of Heavy cream: 30% fat cream, Unsweetened condensed milk (for lighter version)
• Instead of Granny Smith apples: Pink Lady apples, Firm pears
• Instead of Sugar (for the apples): Honey, Maple syrup
• Instead of Ground cinnamon: Apple spice blend
• Instead of Butter (for the topping): Margarine
• Instead of Lemon juice: Apple cider vinegar
• Instead of Vanilla extract: Vanilla sugar

Equipment Needed

• Large mixing bowl
• Wooden spatula or metal spoon
• Chef's knife or mandoline
• Cutting board
• 20 cm removable-bottom cake pan
• Parchment paper (optional)
• Aluminum foil (optional)
• Oven
• Saucepan
• Tablespoon
• Kitchen scale (optional)
• Cooling rack (optional)
• Fork or wooden skewer (optional)

Critical Steps — Do Not Skip

• Do not overwork the shortbread dough to keep it airy.
• Slice the apples very thinly for even cooking.
• Add butter on top before baking for a golden crust.
• Monitor the cake's baking to prevent it from drying out.

Chef Tips from the Video

• Use very cold butter and cut it into small dice to achieve the ideal shortbread texture.
• Lightly dust with powdered sugar after cooling for an elegant finish.
• Serve warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3 to 4 days.

Freezer: Wrap the cake in two layers (parchment + film) and freeze for up to 1 month.

Room temperature: At room temperature, the cake stays fresh for 1 to 2 days.

Make-Ahead Tips

• The shortbread dough can be prepared the day before and kept in the refrigerator, wrapped in plastic film.
• Apple compote can be made ahead and kept refrigerated for 3 days.