Filling Tummies With Delicious & Easy Apple Teacake

After barely salvaging one decent apple from our orchard last year, it has been a real treat to have a tree groaning with deliciously ripe and sweet apples this year.  It's such a novelty for the boys to pick their morning tea straight off the tree!!!

I have been determined not to let this glut of apples go to waste and although some are a little wind blown and marked they are still perfect for eating and for cooking. I have been dreaming of course about homemade apple pie with lashing of whipped cream and stewed apple topped with crunchy hazelnut crumble but today we were a little pressed for time so instead settled for one of my favourite cakes - apple teacake (although it wasn't really settling as it is so very yummy!!!).

The following recipe was given to me by my Nan and I modified it to be wheat free and rapadura sweetened.

Apple Teacake

Ingredients:
butter (60g)
milk (160g)
egg (1)
tsp vanilla extract (I make my own using brandy & vanilla beans - yum)
organic white speltflour (210g)
rapadura (100g)
2 tsp baking powder
pinch unrefined sea salt (fine)
2 medium apples peeled and thinly sliced
cinnamon and rapadura (for sprinkling on top of cake)

Method:
Preheat oven to moderate and grease and flour your cake tin (I use a 20cm ring tin).
Melt butter in tmx bowl for 2 mins, 70 degrees, speed 2.
Add milk, vanilla extract and egg. Mix for 5 seconds on speed 7.
Add flour,rapadura, baking powder and salt. Mix for 10 seconds, speed 5.
Tip batter into tin and poke apple slices into batter. I do a fan shape around the tin.
Sprinkle with rapadura and cinnamon. Bake for 30-35 minutes.
Serve by itself, or with whipped cream and/or custard. Enjoy.