Jamie Oliver Apple Pepper Pot Cake

Let me tell you what happened. I made this Jamie Oliver Apple Pepper Pot Cake on a rainy Wednesday. You know the kind—grey sky, shoes still damp from the walk home. I wasn’t even planning on baking, but there were apples on the counter looking a bit too smug. This cake? It surprised me. Warm, almost smoky caramel wrapping around tart apples, that tender crumb soaking it all in. And the cider? Oh, that cider wakes the whole thing up. Makes you feel like it’s autumn even if it’s not. (inspired by Jamie Oliver)

What You’ll Need

Sponge bits:

• 600g eating apples (6 or 7 small to medium)
• 125g unsalted butter, softened
• 125g golden caster sugar
• 2 large free-range eggs
• 225g self-raising flour, sifted
• 1/2 tsp bicarbonate of soda
• 200ml dry cider
• Zest from 2 oranges

Caramel swirl:

• 200g unsalted butter, cubed and softened
• 200g golden caster sugar
• 2 tbsp molasses (or 1 tbsp black treacle + 1 tbsp golden syrup)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• Pinch of ground cloves
• 3 tbsp clotted cream or single cream

So Here’s What I Did

• Greased the bottom and sides of a 24cm cake tin, lined with parchment. Preheated the oven to 180°C.
• Melted butter, sugar, molasses, and spices in a saucepan. Let it simmer until thick and bubbling. Stirred in the apples and let them coat.
• Creamed butter and sugar. Added eggs one at a time. Mixed in half the flour, bicarb, and cider. Then folded in the rest with orange zest.
• Layered caramel-coated apples in the tin. Poured sponge batter on top. Gave the tin a little shake to settle it.
• Baked for 35–40 minutes until a skewer came out clean.
• Let it cool in the tin for 10 minutes. Reheated the leftover caramel and stirred in the cream.
• Placed a plate over the tin, flipped it, peeled off the paper. Drizzled with the warm sauce.

Why I’ll Keep Making It

Because I served it once. And people asked for it again before their plates were empty. Because it feels nostalgic—like sticky hands after apple picking, like warm kitchens and family. And because no one expects the cider twist.

Tips From My Kitchen

• Apples that bite back a little—Granny Smiths, or if you find Pink Lady, even better.
• Let the butter sit out. Cold butter is no friend.
• Caramel doesn’t forgive. Don’t walk away.
• Use your nose. If it smells ready, it probably is.
• Eat it warm. With friends. Or alone at midnight with a spoon. No judgment.

How I Keep Leftovers (When There Are Any)

• On the counter: Fine for a day if the room’s not boiling.
• In the fridge: Tucked into a container, it’ll last three. Maybe four, but it never gets that far.
• Freezer? Wrapped up like treasure, it’ll wait patiently for two months. You’ll know when you need it.
• Reheat gently: Oven’s better—foil over, 175°C, maybe 15 minutes. Microwave’s the lazy path. Works fine.

Got Questions?

No golden caster sugar?
Eh, white sugar’s fine. A little less deep but still sweet.

Don’t want cider?
Apple juice will do, maybe with a splash of vinegar to keep it sharp.

Caramel looks scary?
Just wait for that deep amber moment. Stir slow. Trust your gut.

Can I bake it ahead?
Sure. Bake, cool, cover. Next day, warm it through. Feels like fresh.

Nutrition (if you really must know):

• Calories: 381
• Carbs: 43.9g
• Protein: 2.8g
• Fat: 22.4g
• Sugar: 31.6g
• Fibre: 1.2g

Quick Recap Recipe Card

Jamie Oliver Apple Pepper Pot Cake Course: Dessert Feels: British, nostalgic, messy in a good way Prep: 20 mins Bake: 40 mins Serves: 8 Calories: 381 per indulgent wedge

What You Need:

What You Do:

Try More Recipes:

• Jamie Oliver’s Hummingbird Cake
• Jamie Oliver Pineapple Upside-down Cake
• Jamie Oliver Epic Hot Chocolate