Makes 15 portions
Prep time – 25 minutes
Cooking time – 60 minutes
- 200g plain flour
- 8g ground cinnamon
- 80g salted butter, cubed
- 200g demerara sugar
- 80g hazelnuts, roasted and chopped
- 15g unsalted butter
- 250g Cox’s apples, peeled, cored and cut into thin slices
- 400g plain flour
- 15g baking powder
- 190g salted butter, softened
- 225g caster sugar
- 7.5g caster sugar
- 225ml full-fat milk (red tractor certified)
- 3 free-range eggs
- 500g Worcester eating apples, peeled, cored and cut into thin slices
- 2 lemons
- Preheat the oven to 180° C, grease and line a Bakewell tin.
- Rub the butter into the flour and cinnamon until it resembles breadcrumbs.
- Stir in the sugar and nuts and transfer to the fridge.
- Cream the butter, sugar and vanilla until pale and fluffy.
- Whisk the milk and eggs together then slowly add to the creamed mixture.
- Fold in the flour and baking powder.
- Spoon the mixture into the tin and level with the back of a spoon.
- Toss the sliced apples in the lemon juice and then arrange on top of the cake mixture.
- Sprinkle the crumble over the top and bake for one hour, or until cooked through.
- Heat the butter in the pan until foaming, gently cook the decorative apple slices until tender and brown.
- Drain the apples and leave to cool.
- Allow the cake to cool for 10 minutes, then turn out onto a wire rack to
- When cool place the apple slices over the top.
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