INGREDIENTS

125g butter
125ml castor sugar
1 egg
250ml self raising flour
pinch of salt
125ml milk
2 granny smith apples, peeled, cored and
sliced
5ml fine cinnamon
15ml sugar

Syrup:

75ml milk
60ml sugar
1 teaspoon vanilla essence

To serve: whipped fresh cream or warm
custard

METHOD

Preheat oven to 325F or 160C. Cream
butter and sugar till light and fluffy.
Beat in egg until well blended. Add
sifted flour and salt, alternately with
the milk. Pour batter into a greased
pyrex dish.

Arrange sliced apples on dough and
sprinkle with sugar and cinnamon. Bake
for about forty minutes or until a
skewer inserted comes out clean.

Heat milk, sugar and essence until the
sugar has dissolved. Pour over hot cake,
slice into squares and serve warm with
dollops of fresh cream or warm custard!

INFO / TIPS

This cake is not at all 'wet' If you're
like me and not a fan of apple streudel,
then you'll love this cake. The sponge
cake is perfect paired with the tartness
of the apples. You can also use golden
delicious apples if you prefer those.

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