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Recipe: Apple Tea Cake

Belinda Neame

There are few dishes more homestyle than fresh apple pie warm from the oven.

But there’s more to this versatile fruit than meets the eye. This simple yet delicious Tea Cake is just one of the four recipes we were inspired to create when we visited Tanbella Orchard in Pialligo for our current HerCanberra Magazine: Home.



  • 180g unsalted butter, softened
  • 2 tsp grated lemon rind
  • 1 tsp vanilla extract
  • 2/3 caster sugar
  • 3 eggs
  • 1 cup self-raising flour
  • 1⁄2 cup plain flour
  • 1/3 cup milk
  • 2 medium apples
  • 2 tbsp water
  • 1 tsp gelatine
  • 2 tbsp apricot jam, strained


Pre-heat oven to 180 ̊C. In an electric mixer, beat the butter, lemon rind, vanilla and caster sugar until light and fluffy. Add the eggs one at a time until well combined. Sift in both flour and milk and beat gently until smooth. Put mixture in a greased and lined, 20cm springform cake tin and level the top.

Peel, quarter and core the apples. Make cuts lengthways in to the round sides of the apple quarters, cutting about three-quarters of the way through. Place the quarters evenly around the edge of the cake, rounded side up.

Bake in the preheated oven for 50 minutes to 1 hour or until browned and cooked through.

Heat water in a small pan, add the gelatin and stir until dissolved. Remove from the heat and add the jam. Using a pastry brush, brush the jam mixture over the top of the hot cake.

Cool the cake before cutting.

You can find my recipe for Apple Crumble here, my recipe for Apple Spritzer here, my recipe for Apple and Almond Bircher Muesli here or pick up a copy of Magazine: Home for more ideas




This article originally appeared as part of our APPLE OF MY EYE editorial in Magazine: Home for Autumn 2018, available for free while stocks last. Find out more about Magazine here


Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author