Apple Tea Cake

1. 1

   Line 2 x 23cm springform cake tins with baking paper, and lightly grease them.

2. 2

   Melt the butter and caster sugar by placing in a microwave-safe bowl, then microwaving on high for 2 minutes. Set aside.

3. 3

   Peel, core and slice apples, then place in a microwave safe bowl, add water and cover with clingwrap. Pierce several holes in the clingwrap then microwave on high for 12 minutes. Carefully remove the clingwrap and tip the apples into a colander to drain excess moisture. Set aside.

4. 4

   Put the butter mixture into the bowl of a mixer and aerate for 1 minute on medium speed. Add the eggs one at a time and mix on low speed. Add vanilla essence and mix through.

5. 5

   Sift the flour into the bowl and gently fold through until the batter is smooth.

6. 6

   Divide the batter between the 2 cake tins and smooth it out with a spatula. Top each cake with half the apple, half the slivered almonds, and sprinkle each with half the extra caster sugar.

7. 7

   Bake in a preheated 160C oven for 20 minutes, then increase the temperature to 185C and cook for a further 10 minutes, or until the cakes are brown on top. The cakes are cooked when a skewer comes out clean. Serve warm or at room temperature.

No additional tips available.