Ingredients
- For the glaze:
- 185 g butter
- 2 tsp grated lemon rind
- 150 g (2/3 cup) caster (superfine) sugar
- 3 eggs
- 1 cup self raising flour
- 75 g (1/2 cup) plain (all-purpose) flour
- 1/3 cup milk
- 2 Granny Smith apples
- 1 tblsp water
- 15 g butter
- 55 g (1/4 cup) caster sugar
- 1/2 teaspoon ground cinnamon
Preparation
Step 1
Grease a 20cm cake tin and preheat the oven to 175°C.
Cream the butter, lemon rind and sugar with an electric beater until light and fluffy. Beat in the eggs one at a time, beating until fully combined (don't worry if the mixture curdles a little). Stir in both the plain and self raising flour and milk.
Pour into the prepared tin.
Peel the apples and cut into quarters. Remove the cores and cut into lengthways slices 3/4 of the way through. Arrange apples, cut-side up around the edge of the cake.
Bake in the preheated oven for 50 - 60 minutes.
To make the cinnamon glaze: place all the ingredients together in a small saucepan and simmer over low heat for 2 minutes.
When the cake is done, remove from the oven and un-mould onto a wire rack after about 5 minutes. Brush the warm glaze over the cake and serve.