INGREDIENTS

SERVES 8

• 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

METHOD

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.