In Season Pink Lady® Apples

3 Ways With Pink Lady® Apples 

Beautiful Blushing In Season Pink Lady Apples

I’m not ready for winter to be over. As much as I love the newness of spring, the longer warmer days and the prettiness of green shoots after the bleak dry winter, I’d like to linger a little longer around a wintery food theme. My pile of comfort food recipe books are marked with yellow posit notes, and I feel like I still have so many cold weather recipes I want to make before it’s too hot to be standing over a stove stirring a bubbling pot of marmalade, or slow roasting homely favourites on a Sunday.

In season from May until mid October,Pink Lady® Apples have an extended growing season and  effortlessly and elegantly ( Hello pink!) bridge the divide between cold weather cooking and Spring. Crispy and sweet from extra time on the tree they are my absolute favourite, sweet and crunchy they are great in salads, cakes and with cheese on a cheeseboard without being heavy or cloyingly sugary.

Last month Pink Lady® Apples ran a competition, and I bought 5 packets of apples ( yes I know, slightly excessive, but over 5 months of lock down I was desperate to win a fully paid trip anywhere in the world!) Sadly I did not win the competition, but all is not lost;  my family love Pink Lady®,  they look pretty in my fruit bowl, and I had so much fun making these recipes.

Pink lady apples on marble counter in white enamel colander

Creme Fraiche, Pink Lady® Apple & Rosemary Cake 

I first made this cake for a Mothers Day baking feature for Food & Home Entertaining magazine in 2006 ! A life time ago.
I have updated it slightly, but why change a good thing right? The spelt flour can be replaced with plain flour, although its worth using the spelt four for the lovely nuttiness it adds. 

Pink Lady, Rosemary & creme Fraiche Cake

Preparation Time; 30 minutes 

Cooking Time; 75 minutes 


500g Pink Lady® apples

180g unsalted butter at room temperature

60ml ( ¼ cup) sweetened apple juice

Juice & Grated zest of 1 lemon

5ml (1tspn) chopped fresh rosemary

220g golden castor sugar ( I use Natura sugar® )

3 large eggs

125ml (½ cup) sour cream or crème fraiche 

190g self-raising flour

50g spelt flour ( can substitute plain cake flour)

1 teaspoon baking powder

1/2 teaspoon salt 

60ml (1/4 cup) honey

1 sprig fresh rosemary to garnish

1 tablespoon Light Brown Sugar for sprinkling ( I use Natura sugar ®)

To Serve

Demerara Icing sugar to dust ( I use Natura sugar®)

Crème fraiche 


  1. Line & grease a 21cm diameter Springform pan with baking paper, and preheat the oven to 180oC 
  2. Core and cut apples into quarters. Cut each quarter into five wedges and toss with the lemon juice.
  3. Melt 30g of the butter in a large saucepan over medium heat and cook the apples, stirring occasionally for five minutes without browning.
  4. Add the apple juice and cook over medium heat, stirring occasionally for 8-10 minutes or until the liquid has evaporated. Remove from the heat and leave to cool completely.
  5. Use electric beaters to beat the remaining butter and castor sugar until pale and creamy. Add the eggs one at a time, beating well after each addition, add the finely chopped rosemary and lemon zest.
  6. Stir through the crème fraiche until combined. Sift together the flours, baking powder and salt, fold through the egg mixture. Fold through half the cooled apple.
  7. Spoon the mixture into the prepared pan and smooth the surface. Arrange the remaining apple slices on top, and sprinkle with the light brown sugar. Bake for 65-70 minutes or until skewer inserted into the middle of the cake comes out clean.Remove from the oven and stand for 5 minutes on a wire rack.
  8. To serve warm the honey and brush over the cooled cake, serve in wedges with a dollop of sour cream.

Serves 8 


Pink Lady Apples, Rosemary & Creme Fraiche Cake Drizzled with honey on marble slab cut into portions
Pink Lady Apples, Rosemary & Creme Fraiche Cake Drizzled with honey

Crumbly Pink Lady ® Apple & Cheddar Cheese Cake 

Apples and cheese are a classic combo, the savoury addition of cheese to a sweet tart takes this “cake” to a new level ! The Brazil nuts can be substituted for walnuts, they are equally delicious. The essential is the extra mature cheddar, do not use anything less than a very good quality mature cheddar, anything less will result in a bland greasy cake.

Pink Lady Apple & Cheddar Cake
Pink Lady Apple & Cheddar Cake

Serves 8- 10 

Prep Time: 20 minutes

Cooking Time; 50 -60 minutes 


175g self raising flour

5ml baking powder

75g light Muscovado sugar ( I use Natural sugar)

50g raisins

50g sultanas

50g Brazil nuts 

575g Pink Lady® apple, cored, and thinly sliced

2 large free range eggs

90 ml light vegetable oil

100g extra Mature Cheddar cheese, crumbled or grated 

75g Pecorina cheese, crumbled 

Demerara Icing sugar to serve ( I use Natura® sugar ) 


  1. Preheat oven to 180oC, and grease a 25cm loose bottom flan tin.
  2. In a large bowl, sift the flour and baking powder into a bowl. Stir in the apples, sultanas, raisins, nuts and sugar. Beat the eggs with the oil and add to the dry ingredients. Mix well, I find using my hands the easiest.
  3. Turn half the mixture into the prepared tin and level the surface. Scatter over the crumbled cheese, then cover with the remaining apple mixture. Roughly spread the mixture to the edges of the tin.
  4. Bake in preheated oven for 50-60 minutes until golden and just firm. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm dusted with icing sugar. 

Recipe from Good Housekeeping The Cooks Year one of my favourite recipe books! ( Not an affiliate link)
This post is not sponsored

Pink Lady Apple & Cheddar "Cake" on blue Jamie Oliver fluted loose bottom tart tin
Pink Lady Apple & Cheddar “Cake”

Pink Lady ® Apple, Avo & Fennel Waldorf salad with Green Goddess Yoghurt Dressing 

In season or out, Waldorf salad remains a classic, and one of my favourite salads. As much as I love the traditional method,  it seems a shame to cover the pretty apples with mayo. Instead of the usual mayo I have updated the dressing to a herby green goddess which I prefer to serve separately to be drizzled over the salad before serving.
Shaved fennel , although not in the classic recipe, pairs so well with apple, I love including it in my version.
I think I’m ready for Spring with this salad!

with Pink Lady Apples, Fennel, Avo and Green Goddess Dressing
Modern Waldorf salad with Pink Lady Apples, Fennel, Avo and Green Goddess Dressing

Serves 10 

Prep Time; 20 minutes 


3-4 Pink Lady® apples, sliced

1 large bulb of fennel, thinly sliced

2 ripe avocados, sliced

4 celery sticks, shaved or thinly sliced

1 large Fennel bulb, shaved, or 2 -3 baby fennel

2 Tbsp (30ml) chopped walnuts

2 spring onions, thinly sliced 

Handful of micro herbs to garnish


1 cup mixed herbs, basil, coriander, rocket

1 clove garlic, crushed

¼ cup (60ml) low fat  plain yoghurt

2 Tbsp (30ml) mayonnaise ( not salad cream ) 

1 Tbsp ( 15ml) Tahini

Juice (60ml) and zest of 1 lemon

Salt and milled pepper


  1. Arrange the apples slices, fennel, avo and celery onto a serving platter.
  2. Scatter with walnuts, spring onion and micro herbs
  3. In a blender combine the herbs, garlic yoghurt, mayonnaise, lemon juice and grated peel and season well. Whizz until smooth, adding a splash of water if necessary for a pouring consistency.
  4. Serve salad with dressing.
with Pink Lady Apples, Fennel, Avo and Green Goddess Dressing
Pink Lady Apples, Fennel, Avo and Green Goddess Dressing

This post is not sponsored by Pink Lady ® Apples

All styling, recipes and photography by Taryne Jakobi Styling

Check out my other seasonal recipes here!

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