Post-Exam Apple Cake

Serve with banana ice-cream. Trust me.

Apples don’t get enough hype around here.

I know you might think apples are meh.

I don’t blame you. Well, not entirely anyway. But let’s change that. Apples are gorgeous, luscious, dewy fruits that are astonishingly delicious raw, but equally marvelous when prepared in many other ways. Shredded in pancakes, grated in salads and baked in cakes. Which is what we’re going to be doing today.

Can you feel the sponginess?

It’s called a post-exam apple cake, because exams can be tough and also I don’t work out, so I can’t call them a post-workout cake. Although such a thing might not even be a thing. Regardless, this cake is guaranteed to cheer you up, even after one of those exams. Now, let’s take your mind off it with the preparation process.

Serves: 4 hungry students 8


  • 1 1/2 c flour
  • 1/2 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of salt
  • 1/3 c oil
  • 1/4 c water
  • 1 tsp vinegar
  • 2 apples
Feel free to do a better job at arranging your apple slice mosaic…please.


  1. Preheat your oven to  175 degrees Celsius. That’s 350 degrees Fahrenheit.
  2. Wash, peel and halve your apples. Slice each half length ways into thin slices, take out the seeds and cut out any bits you don’t like. If you prefer, you can core your apples first.
  3. Prepare your pan – I used a springform pan, which I greased and dusted lightly with some flour, any flour. If you’re from the 21st century and you’re making your life easier by using a silicone form, good for you, you’ve probably got a degree and your life figured out. Us peasants use what we’ve got.
  4. Line the bottom of the pan with some apple slices. Not all of them. We are going to be flipping this cake over once it’s baked, so make sure they look nice so you can post it on Instagram afterwards.
  5. Mix all your dry ingredients in one bowl and all your wet ingredients in another bowl.
  6. Then, you guessed it, combine your wet and dry ingredients. Some recipes will say to pour your wet into your dry or your dry into your wet, but whatever, you do you! 😉 This isn’t culinary school.
  7. By the way, don’t be worried at all about what your batter looks like. It might look too spongy or too dry, but it’ll all come together.
  8. Fold the rest of your apple slices into the batter. You can slice them in half to simplify the folding in process or keep them as they are. These will provide extra succulence.
  9. Pour the batter over your mosaic of apples into the pan and pat down if necessary. Bake for 40-45 minutes and let cool before flipping over onto a large plate or cake stand and slicing your cake up. Already forgot about your exam, right? Ooops.

Enjoy and go eat a plant!


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