This is a very impressive looking cake for not much effort. You can serve it with a cup of tea or go the whole hog and have it with icecream when it is warm out of the oven! It’s one of those recipes you can make when you don’t have alot of ingredients in the cupboard.
What You Need:
- 185g butter
- 3 eggs
- 1 cup of self raising flour
- 2/3 cup of caster sugar
- 1/2 cup of plain flour
- 1/3 cup of milk
- 2 medium apples
- 2 teaspoons finely grated orange rind
- 1/3 cup marmalade warmed
What You Need To Do:
Preheat the oven to 180 degrees Celcius and grease a 23cm round cake tin. I used a springform tin just to make it a bit easier to get it out and lined the bottom with some baking paper.
First of all cream the butter and the sugar and when all light and fluffy, beat the eggs in, one at a time, until just combined. Its a really quick and simple recipe, all you have to do now is sift half of the flour and pour half of the milk into the butter mix and stir with a wooden spoon. When it is smooth, add the remaining sifted flour and the rest of the milk and stir until that is smooth too. Spread this mixture evenly into the prepared baking tin.
Now for the impressive part! Peel, core and quarter the apples. You need make cuts into the rounded side of the apple, slicing about three quarters of the way through. Now, before you give up (because that is way too hard when you are trying to quickly make a cake before the visitors arrive!) there is a easy trick to getting this right.
Grab a wooden skewer and pierce through the apple piece, about 3/4 of the way down the cut face, so you have the rounded side of the apple (that you will be cutting) facing up. Then carefully slice through the apple so the knife hits on the skewer and doesn’t go all the way through to the bottom. If you make lots of these cuts close together you end up with a lovely decorative apple slice that will impress everybody with your expert knife skillz!!
Now, place these beautiful quarters, round side up, around the edge of the cake. Cook for about 1 hour until cooked when tested with a skewer. Stand the cake for about 5 minutes before turning onto a rack, right way up!
Brush the warm marmalade over the hot cake and let cool. To serve, dust with some icing sugar and a big dollop of cream!