Apple Tea Cake

Preparation: 15 minutes

Cooking: 1 hour

Serves 8

185 g butter

2 tspn grated lemon rind

2/3 cup caster sugar

3 eggs

1 cup SR flour

½ cup plain flour

1/3 cup milk

2 Granny Smith apples, peeled and quartered

For the glaze:

1 tblspn water

15 g butter

¼ cup caster sugar

½ tspn ground cinnamon

Grease a 20cm cake tin and preheat the oven to 175°C. Cream the butter, lemon rind and sugar with an electric beater until light and fluffy. Beat in eggs one at a time, beating until fully combined. Stir in flours and milk. Pour into prepared tin. Remove cores from the apples and cut into slices. Arrange apples around the edge of the cake. Bake in preheated oven for 50 - 60 minutes.

To make the cinnamon glaze, place all the ingredients together in a small saucepan and simmer over low heat for 2 minutes. When the cake is done, remove from the oven, un-mould onto a wire rack after about 5 minutes and brush the warm glaze over the cake and serve.