- serves 8 people
- preparation 20 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 120 g unsalted butter, melted, plus extra for greasing
- 2 eggs
- 1 ½ cups self-raising flour
- 1 cup caster sugar, plus extra to sprinkle
- 1 tsp ground cinnamon, plus extra to sprinkle
- 4 ½ red apples, peeled, cut into 1 cm cubes
- ½ red apple, thinly sliced
- Double cream, to serve
Instructions
- Preheat the oven to 200˚C. Grease and line the base of a 20 cm round cake tin with baking paper.
- Allow the melted butter to cool slightly before combining in a large jug with the eggs. Whisk well to combine.
- In a large mixing bowl, combine the flour, sugar and cinnamon. Make a well in the centre of the dry ingredients and pour in the egg and butter mixture, whisking to combine. Fold through the apple chunks (reserving the slices for the top).
- Transfer the cake batter to the prepared tin and arrange the sliced apple on top, pressing lightly into the batter. Sprinkle with a little extra sugar and cinnamon, then bake for 45 minutes, or until a skewer comes out clean when tested.
- Allow to cool before removing from the tin. Serve the Dutch apple tea cake with a dollop of double cream.
Photography by Jiwon Kim.
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Cook’s Notes
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.
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