These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 2 May 2018

Apple Tea Cake - Retro Homebaking

There is something retro and comforting about bringing a warm home-cooked cake from the oven to share with family and friends over a cup of tea and a catch-up.  Inspired by a vintage Australian Women's Weekly recipe, this apple cake is one I have been making for decades - so easy - serve either warm or room temperature with cream and a cuppa.  It is best eaten the day it is made or leftovers warmed for dessert with custard and stewed apples.   Enjoy!   Colleen
Apple Tea Cake by Feed Your Inner Cook
Preparation    15 minutes
Cooking          50 min - 1 hour

2 good sized apples - Green Granny Smith preferable but firm Red Varieties would be ok
185 gram butter - cubed
Lemon rind from 1 lemon
2/3 cup Castor Sugar
3 eggs 
1 cup Self-Raising Flour - sift the flours together with spices
1/2 cup Plain Flour
pinch Ground Cardamom
pinch Ground Cinnamon
1/3 cup Milk
3 tablespoons apricot jam (no rind) - warm up before use
Ground cinnamon for final sprinkle

Zest the lemon
Peel, quarter and core apples.  Slice the quarters lengthways about 3/4 through the fruit to make the slice pattern.  Sqeeze a little lemon juice over to prevent discolouration. Set aside.

Preheat oven to 170 Celcius
Prepare a 22cm springform tin with baking paper on base and grease sides well.
Using an Electric mixer - cream butter, rind and sugar until light and fluffy.
Add eggs one at a time beating until well combined.
By hand, lightly stir in the sifted flours and spices then the milk until just combined.
Spread into tin.
Arrange apple quarters into batter - rounded sides up and tops showing.
Bake moderate oven approx 50 to 60 minutes until skewer comes out clean.
Remove from oven and spread most of the warmed apricot jam over cake.
I sort of dab with a silicone pastry brush gently all over - too heavy brushing will pull the crumb top.  
Allow to cool in pan.
Remove pan and repeat jam topping.  Sprinkle with cinnamon if desired.
Serve just warm, or room temperature with cream.
Leftovers  can be warmed for dessert with custard and stewed apples.

This cake is best eat the day it is made.   
                                            Enjoy!   Colleen

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