Recipe by Janine Ross
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.
- 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 See How It's Made
- Preheat oven to 170°C; brush a round 22cm (base measurement) cake pan.
- with melted butter to grease. Line the base with non-stick baking paper.
- 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.
- Stir in the almond meal.
- Add half the flour and half the milk.
- Stir until well combined.
- Repeat with remaining milk and flour.
- Arrange the apple, slightly overlapping, over the base of the pan.
- Spoon the mixture into the pan and smooth the surface.
- Bake in the oven for 30-35 minutes or until a skewer inserted comes out clean.
- Set aside in the pan for 10 minutes to cool slightly before turning out on to a serving plate.
- Serve with warm custard or cream.