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RECIPES
APPLE TEACAKE
Serves 12
INGREDIENTS
2 pink lady apples
3 x 50g eggs
1 cup (250ml) milk
1 teaspoon vanilla extract
180g butter, melted
1 ½ cups (330g) caster sugar
3 cups (450g) self raising flour
1 ½ tablespoons demerara sugar
2 tablespoons apricot jam, warmed and sieved
Double cream, to serve
METHOD
1. Preheat oven to 160°C with fan. Grease
and line a 25cm springform cake pan
with baking paper.
2. Assemble the food processor using the
variable slicer set to a thin slice. Cut two
sides from each apple as close to the
core as possible. Put the halves together
and place apples into large feed shoot so
that as they slice long thin slices will be
produced. Remove apples and set aside.
Place quad blade into processor bowl.
3. Place eggs, milk, vanilla, melted butter,
sugar and flour in the order listed into
the processor bowl.
4. Process mixture until just combined.
Scrape down any caught flour if needed.
5. Spoon mixture into prepared pan and
use a spatula to smooth top. Arrange
apple slices over cake making sure
that each apple overlaps each other.
Sprinkle with 1 tablespoon of the sugar.
Bake in oven for about 60 minutes
or until a wooden skewer inserted
comesout clean.
6. While cake is still in pan brush apples
with apricot jam and sprinkle with
remaining sugar. Allow to cool for 5
minutes then remove from pan and
allow to cool on a cooling rack.
TIP
Have all your ingredients measured
out to save time and minimise the
amount of time the apples have to
start browning.