1 teaspoon pure vanilla extract
(or seeds from a vanilla pod OR 1tsp vanilla paste)
2 small apples
(peeled, cored and sliced into thin wedges)
2 tablespoons demerara sugar
¼ teaspoon ground cinnamon
Preheat oven to 180c/fan 160c/gas 4 Grease a 20cm/8in springform tin and line the base with silicone paper B
eat together the caster sugar, vanilla extract and butter until light and fluffy Beat in the eggs one at a time, only adding the next egg once the previous has been fully incorporated
Add the flour and mix briefly to make a smooth batter - take care not to overmix
Tip the mix into the prepared tin and smooth the top Slot the apple wedges into the top of the mix - don't worry if they look overcrowded, they will shrink during baking
Mix the cinnamon and demerara sugar together and sprinkle over the top
Bake for approx. 1hr or until a skewer inserted into the middle of the cake comes out clean and the sponge is risen and golden - check after 50 minutes Leave to cool in tin for 10 mins, then release from tin and cool completely on a wire rack.
Dust with icing sugar if you like (optional)
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