Cookbook

25
Apple Tea Cake
1
Prep  minutes / Cook  minutes
2
Serves –
 eggs
 cup (ml) milk
 teaspoon vanilla extract
g butter, melted
½ cups (g) caster sugar
 cups (g) self raising flour
 pink lady apples, cored and sliced
½ tablespoons demerara sugar
 tablespoons apricot jam, warmed and sieved
Double cream, to serve
Method
Preheat oven to C with fan. Grease and line a cm
springform cake pan with baking paper.
Assemble mixer with the scraper blade. Place eggs, milk,
vanilla, melted butter, sugar and flour in the bowl.
Slowly turn mixer to CREAMING/BEATING setting.
Beat the mixture until just combined.
Spoon mixture into prepared pan and use a spatula to
smooth top. Arrange apple slices over cake making sure that
each apple overlaps each other. Sprinkle with
 tablespoon of the sugar. Bake in oven for about  minutes
or until a wooden skewer inserted comes out clean.
While cake is still in pan brush apples with apricot jam and
sprinkle with remaining sugar. Allow to cool for  minutes
then remove from pan and allow to cool on a cooling rack.
Tip
Have all your ingredients measured out to save time and
minimise the amount of time the apples have to start browning.
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