For the batter 150g plain flour 2 teaspoons baking powder 50g corn flour pinch of salt 3 medium or 2 large eggs 100g butter at room temp 100g granulated sugar 4-6 apples (about 700g worth peeled and cored then covered in lemon juice) lemon juice
for the Streusel topping 100g butter 150g plain flour 100g granulated sugar 1 tsp vanilla essence 2 tsp ground cinnamon
1) grease the sides of an 8 inch spring form cake tin and put baking paper on the bottom. preheat oven to 180 degrees c (fan 170) 2) combine baking powder salt and corn flour and set aside. 3) peel, core and slice apples and cover in lemon juice then set aside 4) make the streusel topping by putting all the ingredients in a bowl then rubbing together as though you were making a crumble mix. It should be crumbly and lumpy. place in the fridge until later 5) beat together the butter and sugar for the batter until smooth and creamy. Add the eggs and mix well. Fold in the flour until combined. 6) spoon the batter into your cake tin and level off with a spatula 7) place the apple slices in a curcular arrangement on top of the batter. 8) Take the streusel topping and crumble it over the cake. 9) place in the middle of an oven (slightly lower than middle if its a fan) and bake for approximately 35-45 mins. Keep the cake at room temp until ready to serve. Can be served warm or cold with pouring cream or custard.
Another jigidier, Impie, in The Netherlands, uses her own home-grown apples to make apple tart. We were fortunate to taste her handiwork in 2016 and 2018! 😊😊😊
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