👨‍🍳 Instruktioner

1. 1

   Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm round baking tin with baking parchment.

2. 2

   In a large bowl, whisk together the self-raising flour, baking powder, and cinnamon.

   💡 Proffstips: Sifting the dry ingredients can help create a lighter cake.
3. 3

   Add the softened butter to the dry ingredients and rub in with your fingertips until the mixture resembles wet sand. Alternatively, use a food processor.

4. 4

   Stir in the light brown sugar. In a separate bowl, lightly beat the eggs, then add them to the flour mixture. Mix gently until just combined. The mixture may look like a paste.

   💡 Proffstips: Avoid overmixing at this stage.
5. 5

   Gradually add the milk, mixing until you have a thick, smooth batter. Add a splash more milk if the batter is too stiff.

6. 6

   Peel, core, and thinly slice the apples. Place them in a bowl and toss with the lemon juice to prevent browning. Add most of the sliced apples to the cake batter, reserving some for the top. Fold them in gently.

   💡 Proffstips: Using a mix of apple varieties can add complexity to the flavour.
7. 7

   Pour the batter into the prepared baking tin and spread evenly. Arrange the reserved apple slices on top of the batter.

8. 8

   Sprinkle the demerara sugar evenly over the top of the cake. This will create a lovely crunchy topping.

   💡 Proffstips: Demerara sugar provides a superior crunch compared to caster sugar.
9. 9

   Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown and well-risen.

10. 10

    Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Serve warm or cold.