• 3 eggs
  • 1 cup (250ml) milk
  • 1 teaspoon vanilla extract
  • 180g butter, melted
  • 1 1⁄2 cups (330g) granulated sugar
  • 3 cups (450g) self raising flour
  • 2 pink lady apples, cored and sliced
  • 1 1⁄2 tablespoons demerara sugar
  • 2 tablespoons apricot jam, warmed and sieved Double cream, to serve


  1. Preheat oven to 320°F. Grease and line a 25cm springform cake pan with baking paper.
  2. Assemble mixer with the scraper blade.Place eggs,milk, vanilla, melted butter, sugar and flour in the bowl.
  3. Slowly turn mixer to CREAMING/BEATING setting. Beat the mixture until just combined.
  4. 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 comes out clean.
  5. 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.

Have all your ingredients measured out to save time and minimise the amount of time the apples have to start browning.