Here is a simple yet delicious cake which I think you are going to love. For this I used pink lady apples but actually any eating apples would work well.
Makes 2 small cakes
INGREDIENTS
230g unsalted butter - room temperature
230g caster sugar
4 eggs - whisked & room temperature
Seeds from 1 vanilla pod
230g self-raising flour
1 teaspoon ground cinnamon
1 teaspoon brown sugar
2 eating apples - thinly sliced
Juice 1/2 lemon
Chantilly cream
300ml double cream
1 tablespoons icing sugar
1/2 tablespoons vanilla paste of seeds
9 inch cake tins
Parchment paper to line
METHOD
Preheat the oven to 170 degrees celsius (conventional) 150 degrees celsius (fan)
Cream the butter and sugar together until pale and fluffy. Add 1/2 teaspoons cinnamon and the vanilla to the eggs. Slowly add the eggs while mixing on a high speed. When fully incorporated fold in the flour being careful not to lose the air gained. Split the mixture between 2 tins. Add the apple slices to the top and sprinkle with 1 teaspoon sugar and 1/2 teaspoons cinnamon. Bake in the oven for 30-35 minutes. Test to see if the cake is cooked with a wooden skewer, or cocktail stick.
Remove from the oven and allow to cool completely.
Chantilly cream
Whip all of the ingredients together to get soft peaks.
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