Pink Lady Apple Cake
- 130g unsalted butter, softened
- 140g caster sugar
- 3 large eggs
- 230g plain ﬂour
- 2 tsp baking powder
- 80ml full fat milk
- 3 Pink Lady® apples, cored and sliced into 2cm wedges with skin on
- 1 tbsp demerara sugar
- ½ tsp cinnamon
1. Pre-heat the oven to 170c fan. You’ll need a 20cm/8 inch loose bottom tin, lined and greased.
2. Have all your ingredients weighed up and get a large mixing bowl. Put the soft butter and caster sugar into the mixing bowl and mix or beat until soft and ﬂuﬀy. Add one egg at a time and mix again, scraping down the edges each time.
3. Add the ﬂour and baking powder to the bowl and mix again, then pour in the milk. Once all incorporated to make a smooth mixture, pour and scrape into the lined and greased tin.
4. Cut and core the Pink Lady® apples, slicing them into 2cm wedges. Toss the slices in some lemon juice to prevent browning.
5. To decorate the cake, place the apples skin side up and push lightly into the cake mix. Placing the slices in a circle will make your cake look pretty once cooked.
6. Once all the apples are on top and looking beautiful, sprinkle the top with the Demerara sugar and cinnamon and place the cake on the middle shelf of your preheated oven for 40 minutes.
7. To know when it's ready, you’ll see that the edges come away from the sides of the tin and its springy to touch.
8. You can keep the cake in the fridge for three days or freeze it and eat within three months. Defrost by leaving out to get to room temperature. Best served with some thick clotted cream, whipped double cream or plain yogurt.