Farfel Cake
Preparation time
Cooking time
Total time
An easy to make and unusual cake with the texture of shortbread on top and the softness of cake on the underside. Between the two layers you have a layer of jam and pie apples. Not too sweet and a little crunch from the grated dough on top.
Recipe type: Cakes
Cuisine: South African
Servings: 4-6
  • 125 grams butter
  • 125 ml (1/2 cup) sugar
  • 1 teaspoon vanilla essence
  • 1 tablespoon vegetable oil
  • 1 egg, beaten
  • 500ml (2 cups) plain flour
  • 2½ teaspoons baking powder
  • 125 ml (1/2 cup) plum or apricot jam
  • 400g tin pie apples
  • Serving Suggestion
  • Double cream
  • Vanilla ice cream
  • Custard
  1. The recipe can be doubled and the single recipe makes a small 20cm loose bottomed cake tin.
  2. Grease and flour a 20cm loose bottomed tin.
  3. Cream butter, sugar and oil together, using a food process or hand beater.
  4. Crack in the beaten egg and incorporate well.
  5. Add the dry ingredients and mix to form a soft dough.
  6. Divide the dough in half.
  7. Grate half of the dough on the bottom of the cake tin.
  8. Spread the jam over the dough and then spread the apples on top of the jam.
  9. Grate the remaining half of the dough on top of the jam and fruit layer.
  10. Bake at 180 degrees Celsius for 40 minutes or until light brown.
  11. Cool and generously sprinkle with icing sugar.
  12. Serve plain or with cream, ice cream or custard.
Using fresh fruit
4 fresh apples chopped or enough to make up 400g
Firmer apples like jazz, pink lady's or granny smiths work well and fried in 2 Tablespoons of butter, 2 Tablespoon brown sugar fried until they just softening and then stir in a tablespoon of cornflour

Tin Size
A single recipe fills a 20 cm round tin
A double recipe fills 30x15 rectangle
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/farfel-cake/