The following recipe was given to me by my Nan and I modified it to be wheat free and rapadura sweetened.
tsp vanilla extract (I make my own using brandy & vanilla beans - yum)
organic white speltflour (210g)
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)
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.