100 g (4 oz) caster sugar
100 g (4 oz) butter, softened
2 eggs
30 ml (2 tbsp) milk
150 g (6 oz) plain flour
5 g (1 tsp) baking powder
450 g (1 lb) cooking apples or Cox's, cut into 5 mm (1/4 in) slices
30 g (2 tbsp) caster sugar for dredging
100 g (4 oz) butter, softened
2 eggs
30 ml (2 tbsp) milk
150 g (6 oz) plain flour
5 g (1 tsp) baking powder
450 g (1 lb) cooking apples or Cox's, cut into 5 mm (1/4 in) slices
30 g (2 tbsp) caster sugar for dredging
method
1. Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time and the milk and blend well. Sift the flour with the baking powder to aerate well, then combine lightly with the main mixture without over-beating.
2. Pour the mixture into a 20 cm (8 in) spring-form tin, greased and lined with silicone paper, and smooth the top. Press the prepared apples into the surface of the mixture in an even pattern.
3. Bake in a preheated oven at 180°C (350°F) Gas 4 until well risen and golden, about an hour. Test for readiness. Lift the tin out of the oven and dredge the surface with caster sugar.
4. Remove the cake from the tin, peel off the paper and serve warm or cold with whipped cream on the side.
2. Pour the mixture into a 20 cm (8 in) spring-form tin, greased and lined with silicone paper, and smooth the top. Press the prepared apples into the surface of the mixture in an even pattern.
3. Bake in a preheated oven at 180°C (350°F) Gas 4 until well risen and golden, about an hour. Test for readiness. Lift the tin out of the oven and dredge the surface with caster sugar.
4. Remove the cake from the tin, peel off the paper and serve warm or cold with whipped cream on the side.
serving amount
serves 4 - 6
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