Ingredients
- 225 g butter (unsalted) (softened)
- 180 g unrefined light muscovado sugar
- 4 eggs (medium)
- 300 g plain white flour
- 2 tsp baking powder
- 0.5 tsp salt
- 2 bramley apples (peeled, cored and cubed)
- 1 tsp cinnamon
- 1 tsp nutmeg (ground)
- 1 tsp cardamom (ground)
- 200 ml crème fraîche
- 1 bramley apples (peeled, cored and diced) (topping)
- 2 tbsp lemon juice (topping)
- 2 tbsp unrefined golden caster sugar (topping)
- 2 tbsp orange marmalade (smooth) (topping)
Directions
- Preheat the oven to 180°c (fan 160°c, gas mark 4). Lightly grease and line the bottom of a 20cm spring-form deep round tin with baking paper.
- Place the butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time and continue to beat.
- Sift the flour, baking powder and salt. Add the flour into the butter mixture in three batches, alternating with crème fraîche.
- Toss the apples with the spices and fold into the mixture. Pour the batter into the prepared tin. Smooth the top.
- For the topping: Place the apple slices in a bowl and add the lemon juice. Toss lightly and drain. Add the caster sugar and toss again being careful not to damage them.
- Arrange the apple slices on top of the cake and bake for about 1 hour - 1 hour 15 minutes or until golden brown and a skewer comes out clean when inserted into the middle of the cake. If the top begins to darken too much cover with a circle of baking paper.
- Remove from the oven. Let it cool for 10 minutes in the tin and then turn it out onto a cooling rack.
- Warm the orange marmalade in the microwave for 15 seconds and brush it all over the top of the cake. Serve.