I know, you're probably saying to yourself that you haven't really stopped. The point is that the early varieties have all been picked and the tastier, mid- and late-season varieties are coming off the trees right now. Apples picked fresh off the tree are far superior to those held for long periods in cold storage.
3 eggs
100g caster sugar
70g of honey
80g of softened, unsalted butter
300g of sifted self-raising flour
1 level tsp of cinnamon powder
3 apples
Preheat the oven to 180C and grease a 20cm-wide cake tin with softened butter. Dust the greased surface with a little flour.
Beat together 3 eggs, 100g caster sugar and 70g of honey until the mixture is pale and fluffy. Add 80g of softened, unsalted butter and beat in. Add 300g of sifted self-raising flour, 1 level tsp of cinnamon powder and the flesh of 3 apples, peeled, cored and cut into 1cm pieces. Mix gently, or at low speed if using a mixer.
Spoon the mixture into the cake tin and place in the oven for 45-55 min, making sure it is completely cooked in the middle before removing: test with a skewer - it should have no uncooked dough attached to it. Remove from the tin and cool on a cake rack.
To serve
Serve with caramelised apple sauce and some cream if desired.
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