Traditional apple tea cake
A traditional afternoon tea cake to use apples at their Aussie best right now. Preparation: 15 minutes Cooking: 1 hour Serves: 8 Ingredients 185g butter 2 tsp grated lemon rind
2⁄3 cup caster sugar 3 eggs 1 cup self-raising flour ½ cup plain flour
1⁄3 cup milk 2 Granny Smith apples For the glaze: 1 tbsp water 15g butter ¼ cup caster sugar ½ tsp ground cinnamon Method Grease a 20cm cake tin and preheat the oven to 175C. Cream the butter, lemon rind and sugar with an electric beater until light and fluffy. Beat in the eggs one at a time, beating until fully combined (don't worry if the mixture curdles a little). Stir in both the plain and self-raising flour and milk. Pour into the prepared tin. Peel the apples and cut into quarters. Remove the cores and cut into lengthways slices of the way through. Arrange apples, cut-side up around the edge of the cake. Bake in the preheated oven for 50-60 minutes. To make the cinnamon glaze, place all the ingredients together in a small saucepan and simmer over low heat for 2 minutes. When the cake is done, remove from the oven and unmould onto a wire rack after about 5 minutes. Brush the warm glaze over the cake and serve.