APPLE CAKE

This is an utterly scrumptious cake as it is overloaded with juicy apples, topped with a light batter and baked until golden – need I say more!

Serves 8-10

Butter or nonstick spray, for greasing pan 6-7 large, tart apples, such as Granny Smiths 3 large eggs 200 g sugar 1 tsp vanilla extract 125 g white flour Ground cinnamon and icing sugar, also to finish

Method

Preheat oven to 180C.

Line the bottom of a 20 cm springform pan with greaseproof paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks (about 2cm squared). Pile the cut apples directly in the prepared pan.

Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples.

Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon and icing sugar.

Serve warm or cooled. It goes particularly well with freshly whipped cream.