Tra­di­tional ap­ple tea cake

Pilbara News - - Lifestyle -

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.

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