- 250 g flour
- 150 g soft butter
- 150 g sugar
- 8 g sachet vanilla sugar
- 3 eggs
- 1 tsp baking powder
- pinch of salt
- 4–5 (700 g) tart apples
- 3 tbsp sugar
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180Â°C.
Cream the butter with the salt and sugar until light and fluffy. Beat in the eggs and stir in the flour and baking powder.
Peel, quarter and core the apples. Make a few cuts in the back of each piece of apple, but do not cut right through. Turn the cake mixture into a greased springform pan. Press the apples into the mixture and sprinkle with sugar.
Bake in the preheated oven for about 45 minutes. Test to see if it is done by inserting a wooden cocktail stick.
Take out of the oven, leave to cool slightly, then take out of the springform pan and cool on a cake rack. Serve dusted with icing sugar.
â€¢ A clean, dry wooden cocktail stick inserted into the middle of the cake at a slight angle will come out clean and dry when the cake is done. If it does not come out clean, bake the cake for a further 5 minutes and test again.