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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Made with mid-season apples, this moist cake is easy to whip up for any occasion. I have just taken mine out of the oven and it is delicious! From Good Taste magazine, Australia. Ingredients:
melted butter, to grease |
180 g butter, at room temperature, chopped |
140 g caster sugar |
1 teaspoon vanilla essence |
3 eggs, at room temperature |
100 g almond meal |
150 g self-raising flour |
80 ml milk |
2 small red apples, quartered, cored and thinly sliced (such as royal gala) |
vanilla custard, to serve |
Directions:
1. Preheat oven to 170°C; brush a round 22cm (base measurement) cake pan.
2. with melted butter to grease. Line the base with non-stick baking paper.
3. Use an electric beater to beat the butter, sugar and vanilla, scraping down sides occasionally for 8 minutes or until pale and creamy. Add the eggs 1 at a time, beating well after each addition.
4. Stir in the almond meal.
5. Add half the flour and half the milk.
6. Stir until well combined.
7. Repeat with remaining milk and flour.
8. Arrange the apple, slightly overlapping, over the base of the pan.
9. Spoon the mixture into the pan and smooth the surface.
10. Bake in the oven for 30-35 minutes or until a skewer inserted comes out clean.
11. Set aside in the pan for 10 minutes to cool slightly before turning out on to a serving plate.
12. Serve with warm custard or cream.
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