Ingredients
Instructions
- Preheat oven to 180°C / 350°F, Grease and line a Lamington Tin (30 x 20cm rectangular pan) with parchment paper
Cake Base
- Sift flour, sugar and salt together in to a bowl
- Rub in the butter to the flour mixture by rubbing the butter and flour together through your fingertips until the mixture looks like fine breadcrumbs. Stop as soon as there are no large lumps of butter.
- Beat the egg in a small bowl and combine with the milk
- Stir the the egg and milk mixture in to the flour and butter mixture until just combined
- Spread batter evenly in to the lined tin
Topping
- Peel, core and slice the apples in to thin slices
- Place in rows standing upright on the top of the cake batter.
- Combine the white sugar, cinnamon and nutmeg together in a small bowl and sprinkle over the apples
- Melt the butter and drizzle it over the apples
- Cook in the preheated oven for around 40 mins or until golden
Nutrition
Notes
Apples: I use Granny Smith Apples but Pink Lady's would be equally as delicious. It is best with firm tart apples that hold their shape
Eggs: Use large eggs (approx 60gms / 2oz) at room temperature
Butter: needs to be cold or you could end up with a greasy clumpy mixture rather than fine breadcrumbs
Salt: Table salt is finely ground so it dissolves almost instantly in batters, custards and doughs
Leftovers: this will keep for 3-4 days in the fridge but best to bring it back to room temperature to eat. I love eating it warm so a quick burst in the microwave will sort that out
