Cooking oil spray, to grease
125g unsalted butter, chopped
½ cup caster sugar, plus extra 1 tsp
1 tsp vanilla extract
2 free-range eggs
1 cup self-raising flour
2 tsp ground cinnamon, plus extra pinch
¾ cup almond meal
2 Pink Lady apples, cored
Toasted flaked almonds, to garnish
Double cream, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 20cm round springform tin with cooking oil. Line base and side with baking paper.
Put butter, caster sugar and vanilla in a large bowl and beat with an electric hand mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Sift in flour and cinnamon, add almond meal and milk, then stir with a wooden spoon until just combined.
Spoon mixture into prepared tin and smooth surface
Thinly slice apples to about 5mm thick. Arrange slices on top of batter in a decorative pattern, pushing them slightly into the batter, leaving the skin edge of the apple exposed.
Sprinkle extra sugar and pinch of cinnamon over the top of the apples. Bake for 50 minutes or until a skewer inserted comes out clean. Transfer to a wire rack to cool completely. Garnish with almonds and serve with cream.
For more yum recipes, don’t miss the May issue of Better Homes and Gardens, on stands now!