OK! RECIPES
Apple and cinnamon are the perfect combination, and adding Toblerone white chocolate makes it even better. This cake has a squidgy texture and is lightly spiced. Keep at room temperature in a sealed container for up to 5 days.
Preheat the oven to
190°C/170°C fan/gas mark 5. Peel and thinly slice the apples and squeeze over the lemon juice.
2. Put the butter and sugar in a mixing bowl and beat with an electric whisk until light and fluffy. Slowly add the beaten eggs, a little at a time, whisking between each addition. Add the milk, cinnamon and flour and slowly beat into the mixture. Use a spatula to fold in half the apples and chocolate. Spoon the batter into a 20 x 30cm cake tin lined with greaseproof paper and arrange the remaining apples and chocolate on top. Bake for 45-50 minutes until risen and lightly golden.
Leave to cool in the tin for 10 minutes, then remove and leave to cool completely on a wire rack. Slice into squares and keep in an airtight container in the fridge for up to 1 week.