Prep Time: 60 mins
Cook Time: 50 mins or til brown
Total Time: 110mins
Servings: 6-8
Ingredients
- 180g Butter
- 2 teaspoons grated lemon rind
- 2/3 cup castor sugar
- 3 eggs
- 1 cup self-raising flour
- 1/2 cup plain flour
- 1/3 cup milk
- 2 medium (about 300g) apples
- 2 tablespoons water
- 1 teaspoon gelatine
- 2 tablespoons apricot jam, strained
Directions
Grease 20cm springform tin or deep 20cm round bake pan, cover the base with paper, and grease paper.
- Beat butter, rind, and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs 1 at a time, and beat until combined. Transfer mixture to a large bowl, stir in sifted flours and milk, and spread into prepared pan.
- Peel, quarter, and core apples. Make lengthway cuts into rounded sides of apple quarters, cutting about three-quarters of the way through. Place quarters, rounded side up around the edge of the cake. Bake cake in a moderate oven for about 1 hour or until browned. Stand 5 minutes before turning in a wire rack.
- Heat water in pan, sprinkle over gelatine, stir without boiling, until gelatine is dissolved, remove from heat, and stir in jam. Brush the jam mixture over top of the hot cake, and cool before cutting.
- Recipe can be made a day ahead.
- Storage: Airtight container.
- Freeze: Not suitable
- Microwave: Not suitable
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