Ingredients
1 400g tin pie apples
2 eggs
½ cup white sugar
2 tsp vanilla extract
70g butter
¼ cup low fat milk
(¼ cup)
½ tsp cinnamon
1 cup self-raising flour
1 tsp baking powder
Equipment
- 1 square baking tin (20cm x 20cm)
- 1 baking paper
- 1 electric mixer
Instructions
- Heat oven to 180°C or 160°C fan-forced. Line a square baking tin (20cm x 20cm) with baking paper. Pour apples over the base of the baking tin and set aside.
- Using an electric mixer, beat eggs, sugar and vanilla until thick. This should take around 5 minutes.
- Melt butter with milk and leave to cool slightly before adding to egg mixture. Beat lightly to incorporate.
- Sift in cinnamon, flour and baking powder and gently fold to incorporate. Pour over apples and bake for 30-35 minutes. The cake should be golden brown with a soft texture, but not wobbly.
- Allow to cool in the tin.
Notes
Tip
You can serve this cake warm or cold.
Storage
Freezes well for up to three months.
