| | Caramelised apple tea cake with cinnamon icing
Caramelised apple tea cake with cinnamon icing
Caramelised apple tea cake with cinnamon icing 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 190°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
  2. To make the caramelised apple, melt the butter in a large non-stick frying pan over medium heat until foaming. Add the apple and sugar and cook, stirring occasionally, for 5 minutes or until the apple caramelises. Remove from heat and set aside until required.
  3. Use an electric beater to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until well combined. Stir in half the flour and the milk until just combined. Stir in the remaining flour until combined.
  4. Arrange the apple over the base of the prepared pan. Drizzle with any pan juices. Spoon the cake mixture over the apple and smooth the surface. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.
  5. Remove cake from oven and set aside for 5 minutes to cool. Turn onto a wire rack over a baking tray.
  6. To make the cinnamon icing, sift the icing sugar into a small heatproof bowl. Stir in the butter and milk to make a firm paste. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir until the icing is runny. Stir in the cinnamon until combined.
  7. Drizzle the cake with cinnamon icing in a zigzag pattern. Serve warm or at room temperature.
Time for preparing:
40 min.


  • Melted butter, to grease
  • 100g unsalted butter, at room temperature
  • 110g (1/2 cup) raw sugar
  • 1 free-range egg, at room temperature
  • 200g (1 1/3 cups) self-raising flour
  • 125ml (1/2 cup) milk
  • caramelised apple
  • 40g unsalted butter
  • 3 small (about 360g) granny smith apples, peeled, cored, each cut into 8 wedges
  • 75g (1/3 cup) organic raw sugar
  • cinnamon icing
  • 80g (1/2 cup) icing sugar mixture
  • 1 teaspoon unsalted butter, at room temperature
  • 2 teaspoons milk, approximately
  • 1/4 teaspoon ground cinnamon