ITALIAN APPLE CAKE

Serves 8.

150g unsalted butter, softened

200g caster sugar

1 tsp natural vanilla extract

Finely grated zest of 1 orange 4 free-range eggs

1⅓ cups (200g) plain flour

1 tsp baking powder

¼ cup (60ml) milk

1 tbsp orange liqueur

Pinch ground cinnamon, plus extra

for dusting

3 red apples, peeled, cored, thinly sliced

and tossed in 3 tsp lemon juice

Icing sugar, for dusting Mascarpone cream 180g mascarpone 2 tbsp double cream 3 tsp caster sugar 2 tsp orange liqueur

1 Preheat oven to 180˚C (160˚C fan). Lightly grease a 22cm springform cake tin and line base and sides with 2 layers of baking paper, extending 2cm above side of tin.

2 Place butter, ⅔ cup caster sugar, vanilla and zest in a bowl and beat with an electric mixer until light and creamy. Add eggs one at a time, beating well after each addition.

3 In a separate bowl, sift flour, baking powder and pinch sea salt. Add half flour mixture to butter mixture; stir until just combined. Add milk, liqueur and remaining flour mixture; mix until smooth. Spoon into prepared tin.

4 Combine remaining caster sugar with cinnamon and toss with apples. Arrange apple in overlapping circles on top of cake.

5 Bake 60-65mins or until cooked when tested with a skewer. Stand 10mins, then release side of tin. Cool in tin.

6 Place mascarpone, cream, sugar and liqueur in a bowl and beat until combined. Do not overmix or it may curdle.

7 Dust cake with icing sugar and cinnamon. Serve warm or at room temperature with mascarpone cream on the side.