Name: Apple scone cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 2 cup self-raising flour; 1 teaspoon ground cinnamon; 1/2 cup caster sugar; 100 gram chilled butter, cut into small cubes; 1 egg, lightly beaten; 1/2 cup buttermilk (standard full fat milk can also be used); 3 cooking apples, peeled, cored and thinly sliced, plus extra for decoration; 1 - 2 tablespoons of white sugar to decorate; thickened cream or yoghurt to serve

Apple scone cake

This apple and scone cake recipe creates a delicious afternoon tea treat that's perfect for sharing. Enjoy in thick slices with a dollop of thickened cream or yoghurt

Serves 8

Prep

15M

Cook

Total

1H 15M

This recipe first appeared in Food magazine issue 82.

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Ingredients

2 cup self-raising flour

1 teaspoon ground cinnamon

1/2 cup caster sugar

100 gram chilled butter, cut into small cubes

1 egg, lightly beaten

1/2 cup buttermilk (standard full fat milk can also be used)

3 cooking apples, peeled, cored and thinly sliced, plus extra for decoration

1 – 2 tablespoons of white sugar to decorate

thickened cream or yoghurt to serve

Method

1.Preheat the oven to 175ºC. Grease and line the base of an 18cm round cake tin. Sift the flour and cinnamon into a large mixing bowl, add the caster sugar and cubed butter. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs.

2.Stir in the beaten egg and gradually add the milk to make a stiff batter. Add the sliced apple and gently mix to combine.

3.Spoon the mixture into the prepared pan. Arrange extra sliced apple decoratively over the top of the cake and sprinkle with sugar. Bake for 1 hour or until the cake is cooked when tested with a skewer.

4.Sprinkle with extra sugar for decoration if desired. This cake is best eaten on the day it is made with a dollop of thickened cream or yoghurt.