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Caramelised apple tea cake with cinnamon icing
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Bakery-worthy tea cake drizzled with cinnamon icing.
Ingredients:
  • Melted butter, to grease
  • 100g unsalted butter, at room temperature
  • 110g (1/2 cup) raw sugar
  • 1 free-range egg, at room temperature
  • 200g (1 1/3 cups) self-raising flour
  • 125ml (1/2 cup) milk
  • 40g unsalted butter
  • 3 small (about 360g) granny smith apples, peeled, cored, each cut into 8 wedges
  • 75g (1/3 cup) organic raw sugar
  • 80g (1/2 cup) icing sugar mixture
  • 5.00 gm unsalted butter, at room temperature
  • 10.40 gm milk, approximately
  • 0.63 gm ground cinnamon
Instructions:
  • Preheat the oven to 190°C. Grease a 20cm round cake pan with melted butter and line it with non-stick baking paper.
  • In a large non-stick frying pan over medium heat, melt the butter until foamy. Add the apple and sugar, cooking for 5 minutes until the apple caramelizes, stirring occasionally. Remove from heat and set aside for later use.
  • In a medium bowl, use an electric beater to cream together the butter and sugar until pale and fluffy. Add the egg and mix well. Gently fold in half of the flour and the milk, then add the rest of the flour and mix until just combined.
  • Place the apple slices neatly on the bottom of the pan and pour any pan juices over them. Spread the cake batter over the apples evenly and bake in a preheated oven for 30 minutes or until a skewer inserted in the center comes out clean.
  • Take the cake out of the oven and allow it to cool for 5 minutes. Then, gently invert it onto a wire rack placed over a baking tray.
  • For the cinnamon icing, sift icing sugar into a small heatproof bowl. Mix in butter and milk until a firm paste forms. Place the bowl over simmering water, ensuring it doesn't touch the water. Stir until the icing is runny, then blend in the cinnamon.
  • Drizzle the cake with a warm cinnamon icing in a zigzag pattern and enjoy at room temperature or warm.

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