Today I realised that I had been neglecting my paper work, hand sewing work and the dreaded tax stuff, so I decided to stay home and take care of every tiny admin related detail that I could get my hands on. I would cross every T and dot every I, no receipt was going to be left un accounted for and definitely no bank statement overlooked. I began my day by cleaning my workspace and finding a calculator…. I then decided to bake a cake, something I have not done in over three years but all of a sudden it seemed like the best and most productive idea I had ever had. And also a good excuse to use my babushka doll measuring cups which have just been hanging out on my window ledge ever since I moved house.
I would love to say I chose a recipe that has been in my family for years and years but I ended up finding it on taste.com which has probably been on the internet for years and years. I don’t mind though because I am now claiming it as my own and plan on impressing visitors left right and centre with my new-found baking skills. but just in case anybody needs a little help in the cake department here is the recipe (and the results).
Apple tea cake
Ingredients (serves 8)
- 2 apples
- 2 tbs lemon juice
- 2 tsp ground cinnamon
- 250g caster sugar
- 250g unsalted butter
- 1 2/3 cup (250g) self-raising flour
- 4 eggs
- Icing sugar, to dust
- Preheat oven to 180°C (not fan-forced). Grease and line base of a 23cm springform cake pan.
- Peel and core the apples, and cut into segments. Toss the apples in lemon juice and half the cinnamon, then set aside.
- Take 50g each of the sugar, butter and flour, place in a bowl with the remaining cinnamon and rub together with your fingertips.
- Place eggs and remaining sugar in an electric beater and beat until very light and fluffy. Melt remaining butter and pour into egg mixture. Sift in remaining flour, then fold in carefully until combined.
- Pour into the pan, and carefully lay the apple slices over top. Sprinkle with the crumble mixture and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool for 10 minutes before moving to a wire rack to cool completely. Serve dusted with icing sugar.
These three guys were so helpful that I have to say I successfully made the best apple tea cake of my whole baking career and am now thinking they might even be able to help me with my taxes.