|Apple Tea Cake by Feed Your Inner Cook|
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
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.