This was a very successful experiment in the Yum Asia kitchen, using the Sakura cake baking setting. We were so impressed with the result, we just had to put it on here!

A lovely, delicately spiced cake  which just has to be good for you – it has apples in it ;). Perfect with custard, ice cream or whipped cream, this is a no-fuss dessert which will wow everyone who tries it! If you don’t want to make the effort of making the batter yourself, you can buy a standard cake mix and just add the 2 teaspoons of mixed spice.

Ingredients (for our 8 cup Sakura rice cooker)

  • 275g all purpose flour
  • 220g brown sugar
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 teaspoons of mixed spice (made from 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves)
  • 120ml whole milk
  • 2 eggs, room temperature
  • 1 teaspoon vanilla (this can be left out)
  • 110g butter, room temperature plus a little for greasing
  • Apple, very finely sliced


  1. Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now.Add in eggs, milk and vanilla and beat together with fork. Set aside.
  2. Cream butter until light and fluffy (you can use a hand mixer or stander mixer for this!)
  3. With the mixer on low, start by alternating the dry mixture and the egg mixture. Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.
  4. Grease the inner bowl with a little butter (make sure this goes halfway up the inner bowl)
  5. Arrange the thin apple slices on the bottom of the inner bowl and pour half of the mixture on top. Tap the bottom of the inner bowl with the flat of your palm to dislodge any bubbles. Add the rest of the sliced apples and then the rest of the cake mixture. Tap again thoroughly.
  6. Place the inner bowl into the Sakura, select the cake baking menu and the time for 45 minutes.
  7. Once Sakura has finished cooking, check the cake is cooked by using a wooden toothpick or skewer. If the cake still isn’t cooked, then start the cooking cycle again and cook for a further 5-10 minutes .
  8. Leave to cool completely in the inner bowl and then turn out on to a plate.


Eat and enjoy!