Apple Russian Cake – Sharlotka

Time 90 minutes

Peaceful bliss – a quiet feeling inside. This is the dessert that makes me want to curl up with a good book, a cup of tea, and savour every bite… delicious as a dessert or for brunch

Music Selection: Quiet – Elevation Worship

4 apples (granny smith) or about 6 cups of peeled, cored, diced or quartered and thinly sliced – if using frozen apples, thaw them to room temperature

1 Tbsp lemon juice

1 cup sugar

¾ cup plus 2 Tbsp flour

¼ tsp cinnamon

¼ tsp nutmeg

½ tsp Salt

3 eggs

½ – ¾ tsp almond extract

Icing/confectioners sugar for dusting


Preheat oven to 350 degrees.

Grease the bottom and sides generously of an 8 inch spring form pan.

In a large bowl, mix the apples with lemon juice and 2 Tbsp of sugar while you make the batter.

In a separate bowl, mix the flour, cinnamon, nutmeg and salt.

In a third bowl, beat the eggs with an electric beater. Mix in the almond extract and remaining sugar. Beat until it turns a pale yellow – about 8 – 10 minutes. Gently fold this into the dry ingredients. Mix until just incorporated (do not over mix).

Pour the apples into the bottom of the springform pan – in an even layer. Then pour the batter evenly over so it goes to the sides. Let it sit (or lightly tap the pan on the bottom) so the batter settles down to the bottom.

Bake for one hour, until it is crisp and golden. Remove from oven and let cool about 15 minutes. Take a sieve and place 2 Tbsp icing sugar in it and dust the sugar over the cake.

Enjoy with a strong cup of tea or coffee. This may be nice with a scoop of vanilla ice cream, too.

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