Apple tea cake

AT A GLANCE

  • Serves 10 people

  • 4 (about 630gm) granny smith apples
  • 30 gm unsalted butter, softened
  • 330 gm (1½ cups) golden caster sugar
  • 5 eggs
  • 1 tsp vanilla paste
  • 300 gm (2 cups) self-raising flour
  • 2 tsp mixed spice
01   Peel, core and quarter apples, then thinly slice lengthways. Heat butter in a large frying pan over medium-high heat, add apples, sprinkle with 2 tbsp sugar and sauté for 8 minutes or until golden brown. Cool to room temperature.
02   Preheat oven to 180C. Using an electric mixer, beat butter until pale, add sugar and whisk until well combined and doubled in volume. Add eggs one at a time, whisking to incorporate before adding next. Add vanilla and whisk to combine.
03   Sift flour, 1 tsp of sea salt and mixed spice over batter and gently fold until combined. Spoon half the mixture into a buttered and floured 26cm diameter cake pan. Spread apples evenly over batter and top with remaining batter.
04   Bake for 20 minutes or until an inserted metal skewer withdraws clean. Stand for 10 minutes then transfer cake to a wire rack to cool.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

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