Ingredients

Method

• 125 g unsalted butter, at room temperature
• 115 g caster sugar
• 3 extra-large free-range eggs
• 1/2 t vanilla
• 120 g cake flour
• 2 t baking powder 2 t
• 1/4 t salt
• 2 T milk
• 4 - 6 Granny Smith apples, peeled, cored and cut into wedges
For the syrup:
• 50 g unsalted butter
• 4 T honey

Method

Ingredients

1. Preheat the oven to 180ºC. Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
2. Sift the flour, baking powder and salt together, twice. Fold into the egg mixture. Stir in the milk, adding a little more if the mixture seems too stiff.
3. Turn into a greased 20 x 30 cm baking dish. Arrange the apple wedges in neat rows on top of the batter.
4. Bake for 30–35 minutes, or until a tester comes out clean. To make the syrup, melt the butter with the honey. Prick the cake all over and pour the hot syrup over the hot cake.

Find more cake recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom