Ingredients
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
100ml milk
2 Pink Lady apples, cored
Toasted flaked almonds, to garnish
Double cream, to serve
Method
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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.
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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.
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Spoon mixture into prepared tin and smooth surface
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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.
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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.
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