Serves 6 – 8
Old fashioned and traditional, this bake never fails to delight. Serve as a winter dessert when apples are fresh, cheap and plentiful, accompanied with ice cream, whipped cream or custard.
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Seasoned Sea Salt Seasoning

You will need

6 Granny Smith apples, peeled, cored and cut into wedges
½ cup (125 ml) honey
2 T (30 ml) sugar
½ cup (125 ml) fresh orange juice
1 stick cinnamon
1 T (15 ml) grated orange rind
1 T (15 ml) lemon juice

¾ cup (90 g) cake flour
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
2 t (10 ml) baking powder
2 T (30 ml) melted butter
¾ cup (180 ml) buttermilk
2 extra large eggs
½ cup (125 ml) sugar

3 Top Red Apples, unpeeled and cut into wedges

2 T (30 ml) melted butter
3 T (45 ml) honey


Apple Base

To make the apple base, place all the ingredients in a medium sized saucepan, cover and simmer for 10 minutes until the apples are tender.

Transfer to a deep, medium-sized pie dish. Remove cinnamon.

Allow to cool while preparing the batter.

Buttermilk Batter

Adjust the oven rack to the middle position and preheat the oven to 180°C.

Sift the flour, Seasoned Sea Salt and baking powder together into a mixing bowl.

Beat the melted butter, buttermilk, eggs and sugar together.

Add the dry ingredients and stir until blended.

The mixture will look slightly lumpy.

Pour the batter over the cooked apples. Arrange Top Red raw apple wedges over the buttermilk batter.

Bake for 50 – 60 minutes until well risen and golden.

To make the glaze, mix the melted butter and honey together.

Brush over the top of the apple bake, while still hot.

Serve warm or at room temperature. Delicious with ice cream, whipped cream or custard.


Substitute for buttermilk

½ plain yoghurt and ½ full cream milk.