Apple Tea Cake

If you need a cake to bring to a bake sale or just to eat whenever you want – then you should make this Apple Tea Cake or the Blueberry Cake a I posted a few months ago. This is because they’re quick, easy and most of all delicious. IMG_3999.jpg
This apple tea cake features a very light and fluffy sponge, whilst the top is embellished with apple slices and sprinkled with A LOT of cinnamon sugar. Who doesn’t love the combination of apple and cinnamon? They go hand-in-hand and it is what makes this cake so delicious! img_3963
I even created a stop motion video. It doesn’t demonstrate all the steps and isn’t the best stop motion since the movement is quite jerky and could be a lot smoother. The music used is House of Gold by Twenty One Pilots. It is no doubt one of my favourite songs.

Please watch in HD!


When I was young, I use to help my mum make this cake. She would always have the pesky task of slicing the apples whilst I did the easy part – making the cake batter. You probably wouldn’t believe me when I say this, but the hardest part is peeling and slicing the apples. You can use a mandolin slicer which is what I usually do, or you can do it with a sharp knife. Either way it doesn’t matter.
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Food has honestly changed so much over the years. Sometimes, when I try new recipes, make fancy desserts or create these layered entremets (French layered mouse-based dessert), it doesn’t taste as good as the old recipes. I always find myself going back to the basics and the stuff my mum use to make. So much so, I’ve watched every season of Masterchef Australia and the very first year the show started –  it was more about good-quality home cooking. Then the next seasons came and the croquembouche got introduced, the macaron craze began and who knew you could use liquid nitrogen in cooking!?! So basically food has evolved. img_3991
The way I see things is that – if it tastes good, then it’s good food. Simple. It doesn’t matter if it only involved three steps or you used two ingredients – good food is good food. There’s no changing that. You don’t have to be some creative, crazy or innovative chef to invent a marvellous dish. You can just be you. Surprise yourself. You don’t always have to follow the recipe, and in a way it is similar to life’s notion. Life doesn’t come with a list of instructions that you have to live by. Just do what you want, see how it goes and learn. Learn from your mistakes. IMG_4013.jpg
I didn’t want these photographs to be perfect, you know, I wanted them to be a bit more chaotic and rustic than what I usually do. I didn’t want you, you the viewer, to think oh she so good at taking photos, I wish I could do that. Everyone at school seems to be under that perception. But let food be food. I’m a bit chaotic. I’m at bit rustic. I’m messy. It’s a representation of me. So to me, in a way, these images are perfect. Food doesn’t have to look good to taste good. IMG_3696.jpg
Of course I want you to make this, isn’t that the reason you’re here? You were looking for an apple tea cake recipe. Well, you have come to the right place because I can guarantee that this cake is amazing. I always try to evoke some kind of message in my posts. Not all the time, but if there’s something that needs to be said – I say it. I want this blog to be different. So this is one of my favourite quotes: “To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment” (by Ralph Waldo Emerson).
img_4024I never mentioned what recipe I used so I’ll do it now. My mum found the recipe in this magazine from 8 years ago and decided to keep the page. I don’t know what magazine it’s from to be honest. It doesn’t really say. But there’s a Pauls Ice Cream and Coles advertisement, and on the other side there’s a page about Lean Australian Pork. But don’t worry – I happened to find the link to the recipe online.

 

Apple Tea Cake

Adapted from 9 Kitchen’s Norweign Apple Cake

Ingredients
  • 2 eggs
  • 1 cup (220g) caster sugar
  • 2 teaspoons vanilla extract
  • 125g butter, chopped
  • 2/3 cup (160ml) milk
  • 1½ cups (225g) self-raising flour
  • 3 medium (450g) Granny Smith apples, sliced
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
Method
  1. Preheat the oven to moderate (180°C/160°C fan-forced). Grease a 20cm x 30cm lamington pan, line base with baking paper.
  2. Beat the eggs and sugar in a small bowl with an electric mixer until mixture is thick and creamy. Add vanilla extract.
  3. Meanwhile, combine the butter and milk in a small saucepan; bring to the boil, then remove immediately from the heat. Add the butter mixture gradually to the egg mixture, while beating. Transfer the mixture to a large bowl; fold in sifted flour.
  4. Spread mixture into prepared pan. Overlap the apple slices over mixture.
  5. In a small bowl combine the 3 tablespoons of sugar and ground cinnamon, then sprinkle generously over apples slices.
  6. Bake in a moderate oven for about 35 minutes or until cooked when tested. Cool cake in pan.
  7. Serve and enjoy!

 

 

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