30g unsalted butter + 30g caster sugar
6 pink lady apples (450g net weight of apple)
90g unsalted butter
100g caster sugar
2 medium eggs
150g plain flour
1½ tsp baking powder
80g whipping cream
1 tsp ground cinnamon
20g demerara sugar
1: Line 1 x 20cm tin with parchment paper & place aside.
2: Peel and quarter the apples, cut each quarter into 4 chunks.
3: Cook the apples in the 30g of butter and 30g of sugar over high heat.
4: When coloured and softened place on parchment paper to cool.
5: Place the butter sugar together in a bowl.
6: Whisk together with a hand held electric whisk until light, scrape down.
7: Gradually add the eggs one at a time and beat until well blended.
8: Sift the dry ingredients onto a sheet of parchment paper.
9: Add half of the dry ingredients to the bowl fold in with a maris.
10: Add half of the cream to the bowl and fold in.
11: Add the remaining dry ingredients, fold in.
12: Add the remaining cream fold in then place half the batter in the tin.
13: Mix half of the apples through the batter and place into the tin.
14: Spread the batter level then place the remaining apples on the top.
15: Sprinkle the cake with the cinnamon and then the demerara sugar.
16: Bake at 165°c for 45-50 minutes until a skewer come out clean.
17: Leave to cool in the tin for 20 minutes then lift out with the paper.
18: Store in an airtight container.