Ingredients
360g plain flour
2 tspn baking powder
300g unsalted butter
360g castor sugar
2 tbspn lemon zest
354g free range eggs
1 cup milk
Topping
680g granny smith apples
1 cup raw sugar
1 tspn ground cinnamon
1 cup sliced almonds
360g plain flour
2 tspn baking powder
300g unsalted butter
360g castor sugar
2 tbspn lemon zest
354g free range eggs
1 cup milk
Topping
680g granny smith apples
1 cup raw sugar
1 tspn ground cinnamon
1 cup sliced almonds
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Methods
1
Preheat the oven to 180C.
2
Sift flour and baking powder together in a bowl and set aside.
3
Beat the softened butter and sugar together with an electric mixer until pale and fluffy, add the lemon zest and beat to combine.
4
Beat the eggs into the sugar, butter and lemon mixture, one at a time – alternating with a little of the flour mixture until all the eggs and flour are incorporated.
5
With the mixer on low, pour the milk in to create a smooth batter.
6
Line the base of a springform pan with baking paper and spray the sides generously with a non stick spray, then pour the batter into the pan.
7
Peel, core and slice the apples and arrange on top of the batter.
8
Mix the raw sugar and cinnamon together and sprinkle over the apples, then scatter the sliced almonds over the top.
9
Bake in the oven for 80 minutes, covering the cake with foil halfway through if the apples and almonds are colouring too rapidly. Insert a skewer into the cake and if it comes out clean the cake is done.
10
Remove from the oven and allow to cool for a few minutes before removing from the spring form pan and leaving to cool on a cake rack.
11
Maggie's Tip: This is beautifully moist and wonderful served warm.
1
Preheat the oven to 180C.
2
Sift flour and baking powder together in a bowl and set aside.
3
Beat the softened butter and sugar together with an electric mixer until pale and fluffy, add the lemon zest and beat to combine.
4
Beat the eggs into the sugar, butter and lemon mixture, one at a time – alternating with a little of the flour mixture until all the eggs and flour are incorporated.
5
With the mixer on low, pour the milk in to create a smooth batter.
6
Line the base of a springform pan with baking paper and spray the sides generously with a non stick spray, then pour the batter into the pan.
7
Peel, core and slice the apples and arrange on top of the batter.
8
Mix the raw sugar and cinnamon together and sprinkle over the apples, then scatter the sliced almonds over the top.
9
Bake in the oven for 80 minutes, covering the cake with foil halfway through if the apples and almonds are colouring too rapidly. Insert a skewer into the cake and if it comes out clean the cake is done.
10
Remove from the oven and allow to cool for a few minutes before removing from the spring form pan and leaving to cool on a cake rack.
11
Maggie's Tip: This is beautifully moist and wonderful served warm.
