|
3 1/2 teaspoon cinnamon
250 g S.R. flour
3 eggs
180 g butter
125 g castor sugar
90 g honey
120 ml milk
2 red eating apples -
peeled, cored and thinly sliced |
Preheat oven to 1 75°C, grease a deep
20cm diameter cake tin.
Mix 1/2 teaspoon of the cinnamon with I tablespoon of the sugar and
sprinkle over the base of the tin. Line the base of the tin with apple
slices, overlapping them so as there are no gaps for the cake mixture to
leak through. Sift the flour with the remainder of the cinnamon and
set aside. Cream the butter with remainder of the sugar until light and
fluffy.
Gradually pour in honey in a constant stream, beating continuously.
Add beaten eggs gradually (mixture will curdle if you added all at
once). Add 2 tablespoon flour to creamed mixture, and then pour in a
little milk.
Continue folding in flour and milk, finishing with flour.
Pour mixture into greased cake tin and bake 40 - 45 minutes, until an
inserted skewer or knife comes out clean. Allow cooling for 15 - 20
minutes, then turning out onto cooling rack.
The apples should be caramelised and the cake a rich golden brown. |
