TOKYO | WASHOKU @ LIVING renewal in progress !!!

Generous Apple Compote Cake |アップルコンポートケーキ

The terrain and climate of Japan is quite suitable for growing apples and the variety quite diverse in which made me wonder? how many variety of apples exist in Japan?, to come across a interesting and apple dedicated site called the APPLE UNIVERSITY, site ran by one of the largest apple cultivators – Aomori prefecture.

An interesting information. “There are approximately 15,000 varieties of apples in the world. In Japan there are about 2,000 varieties. About 50 varieties of apples are grown in Aomori, and 40 of them are shipped to the market.”

For my cooking purposes, the Kougyoku (Jonathan) by far is my favorite type, having a nice balance of sweet and sour taste. To retain the shape, the Sun Fuji with a harder flesh type is at times suitable, Sun Fuji also being a popular edible apple widely sold.

This pound cake is a variation of my fig pound cake replacing the fig with apple compote, stewed apples. By adding sone lemon juice into the brandy syrup, the lemon flavor with the cinnamon stewed apples makes a perfect savory blend.



Lemon Brandy flavored Apple Compote Cake |



Prep time


Cooking time





Makes 1 Rectangular Tin(23cm x 13cm)


  • 225g Butter|無塩バター

  • 150g Sugar|グラーニュ糖

  • 205g Eggs|卵

  • 185g Flour|薄力粉

  • 80g Almond Powder | アーモンドプードル

  • 3g Baking Powder|ベーキングパウダー

  • Apple Compote|アップルコンポート
  • 6 Fresh Apple | 林檎

  • Brown Sugar |ブラウンシュガー *20%が目安。

  • 1 Cinnamon Stick | シナモンスティック
    1 Star Anise | 八角

  • Lemon Brandy Syrup | レモン・ブランデーシロップ
  • Lemon | レモン 1個
    Sugar | 砂糖 22g
    Brandy | ブランデー 60g
    Water | 水 30g

  • 鍋に砂糖と水を入れて沸騰させ、レモンの絞り汁を入れ粗熱が取れたらブランデーを加える。


  • Prep | 準備  Apple Compote
    Peel the apple and remove just the center core, leaving a pillar hole within.

    Stew the apples. Depending on the type of apple, add 50-75cc of water beforehand and steam-stew over low to medium heat. Once the apples are relatively cooked, add the sugar, cinnamon stick and star anise and stew until the apples become golden brown. Best suggest to pre-make the apple compote as it requires to be cold for insertion into the pound cake.
  • Prep | 準備
    Heat the oven to 325F/170C. | オーブンは325F/170℃に予熱しておく。
    Line the baking tin with greasing paper.| 型にはクッキングシートを敷いておく。
    Place the butter in a saucepan and melt the butter over boiling hot water. | バターは湯煎しておく。
    Sieve the flour with baking poweder and almond powder. | 薄力粉はベーキングパウダーとアーモンドプードルと一緒にふるっておく。
    Cut the apple compote into small pieces. | アップルコンポートは小さく切っておきます。
  • Using a whisker, combine the egg and sugar and vanilla essence and whisk until well combined, slightly white in color. Whisk over hot water first and when the mixture starts to form a thick texture, remove over hot water.
  • Add the melted butter slowly.
  • Fold in the flour in 1/3 parts, using a spatula lifting the mixture from the bottom until there are no white flour left.
  • Pour approximately a half of the mixture into the cake tin. Spread the apple compote evenly along the bottom of the tin. Pour the remainder of the mixture over apple compote layer.
  • Bake for about an hour, until the edges are browned and a cake tester inserted in the middle of the cake comes out clean.
  • Make the brandy syrup by boiling the water and sugar first and then the lemon. Remove from the heat, adding the brandy.
  • Once the cake comes out from the oven, pour the syrup evenly along the surface of the cake. Let the brandy saturate well before enjoying the cake.
Sign Up
A customizable subscription slide-in box to promote your newsletter
[mc4wp_form id="305"]
%d bloggers like this: