Many thanks to Kit who provide me with apples from her own garden. Have baked several round of this cakes until my son told me to stop as he has enough of it. Well....not to waste those big lovely apples.
The apples are baked on top of a butter cake, then glazed with apricot jam. The cake can be served warm as dessert with whipped cream.
Ingredients:
- 180g buter
- grated lemon rind of 1 lemon
- 2/3 cup of sugar
- 3 eggs
- 1 cup self-raising flour
- 1/2 cup plain flour
- 1/3 cup milk
- 2 medium apples
- 2 tbsp water
- 1 tsp gelatin
- 2 tbsp apricot jam, strained
Method:
Grease 20cm springform tin or deep 20cm round cake tin, cover base with paper, grease paper.
Beat butter, and sugar in a small bowl until light and fluffy. Beat in eggs 1 at a time, beat until combined. Transfer mixture to large bowl, stir in sifted flours and milk, spread into prepared pan.
Peel, quarter and core apples. Make lengthways cuts into rounded sides of apple quarters, cutting about three-quarters of the way through. Place quarters, rounded side up, around edge of cake. Bake cake in preheated oven at 180 degree Celcius ( 160 for fan assist oven) for about 1 hour. Stand for about 5 minutes before turning onto wire rack.
Heat water in pan, sprinkle over gelatine, stir, without boiling, until gelatine is dissolved, remove from heat, stir in jam. Brush jam mixture over top of hot cake, cool before cutting.
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