Gluten-free tea cake

Preheat oven to 180°C. Grease a 20cm round springform cake tin with melted butter, then line with baking paper.

Core and quarter apples, then thinly slice and place in a small bowl. Add lemon juice and cover with cold water to prevent apple turning brown

Put butter and sugar in a large bowl and beat, using an electric mixer, until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour, xanthan gum and cinnamon over butter mixture. Add milk and, using a large metal spoon, fold flour and milk into mixture until combined. Spoon into prepared tin and smooth surface.

Drain apple, then arrange slices, slightly overlapping, over top. Bake for 55-60 minutes or until cooked through when tested with a skewer. Brush top of cake with extra butter. Sprinkle with extra sugar. Serve warm.

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