Apple and ginger sour cream cake
| Serves: | 4-6 |
Ingredients
- 300 (approximately 2 medium) g Granny Smith apples, peeled, cored and thinly sliced
- 1 tsp lemon rind, finely grated
- 1 tbsp honey, plus extra to serve
- 2 tbsp sour cream
- 1/4 tsp ground ginger
- 225 g self-raising flour
- 1 egg
- 2 tsp vanilla extract
- 125 g caster sugar
- 120 g unsalted butter, softened plus 20g, melted
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Cooking Instructions
- Preheat the oven to 180°C.
- Place the 120g softened butter, sugar, vanilla and lemon rind in an electric mixer and beat for 8–10 minutes or until pale and creamy.
- Scrape down the sides of the bowl, add the egg and beat well to combine.
- Add the flour, ginger and sour cream and beat on low until just combined.
- Spoon the mixture into a lightly greased 20cm square tin lined with non-stick baking paper and spread evenly.
- Place the apple, 20g melted butter and honey in a bowl and toss to combine. Arrange the apple on top of the cake in 3 neat, straight rows of overlapping slices.
- Cook for 55–60 minutes or until golden and cooked through.
- Allow to cool in the tin for 10 minutes before drizzling with extra honey. Slice while warm with extra sour cream to serve.
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