Photo: Marina Oliphant
- 450g apples, peeled, cored and sliced
- squeeze of lemon
- 225g unsalted butter, soft
- 250g castor sugar
- 4 eggs, lightly beaten
- 350g self-raising flour
- 1 tsp cinnamon
- 1 tbsp milk
- icing sugar
Pre-heat oven to 170C. Sprinkle the chopped apples with 2 tablespoons of sugar and a squeeze of lemon and allow to stand for half an hour.
Beat the butter and castor sugar until pale and creamy. Gradually add the eggs and flour, a little at a time, until they are incorporated.
Drain the apples (reserve the liquid for the icing) and fold into the cake mixture along with the remaining ingredients. Spoon into a greased and lined 23-centimetre ring tin. Bake for 1¼ hours, or until lightly golden on top and a skewer comes out clean when inserted in the middle. Allow to cool on a wire rack and cover in icing.
For the icing
Mix enough icing sugar with the liquid from the apples to make a smooth pouring consistency. Pour over cooled cake and serve once icing has set.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - British
- Course - Dessert