Apple Cake

Here is a simple yet delicious cake which I think you are going to love. For this I used pink lady apples but actually any eating apples would work well.

Makes 2 small cakes

INGREDIENTS

230g unsalted butter - room temperature

230g caster sugar

4 eggs - whisked & room temperature

Seeds from 1 vanilla pod

230g self-raising flour

1 teaspoon ground cinnamon

1 teaspoon brown sugar

2 eating apples - thinly sliced

Juice 1/2 lemon

Chantilly cream

300ml double cream

1 tablespoons icing sugar

1/2 tablespoons vanilla paste of seeds

9 inch cake tins

Parchment paper to line

METHOD

Preheat the oven to 170 degrees celsius (conventional) 150 degrees celsius (fan)

Cream the butter and sugar together until pale and fluffy. Add 1/2 teaspoons cinnamon and the vanilla to the eggs. Slowly add the eggs while mixing on a high speed. When fully incorporated fold in the flour being careful not to lose the air gained. Split the mixture between 2 tins. Add the apple slices to the top and sprinkle with 1 teaspoon sugar and 1/2 teaspoons cinnamon. Bake in the oven for 30-35 minutes. Test to see if the cake is cooked with a wooden skewer, or cocktail stick.

Remove from the oven and allow to cool completely.

Chantilly cream

Whip all of the ingredients together to get soft peaks.