Recipe adapted from cookbook Paul Hollywood's British Baking
140g plain flour
60g wholemeal flour (you can also use all plain flour)
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
100g unsalted butter, cut into small cubes
100g caster sugar
2 eating apples & 1 cooking apple, peeled and thinly sliced
(I used 2 granny smith apples)
2 large eggs
1 tablespoon of demerara sugar (optional topping)
1. Preheat oven to 180 degree Celsius.
2. Grease a 20cm square cake tin or 22cm round cake tin. Set aside.
3. Mix flour, baking powder and cinnamon in a large mixing bowl.
4 Add butter and rub with fingertips until mixture resembles breadcrumbs.
5. Add sugar and mix well. Add apples slices and mix well.
6. Add eggs to the milk and beat lightly. Add the wet mixture to the dry mixture and stir to combine.
7. Pour the mixture into prepared cake tin. Tap lightly to level the surface. Sprinkle the top with demerara sugar if you like.
8. Bake for about 45 minutes until golden brown and a skewer comes out clean.
9. Let cool in the tin before cutting. Serve warm or cooled.