Apple and cinnamon cake
8 to 10 servings
Wholemeal spelt flour
2 heaped tsp
lemon, juice and zest
Pre-heat oven to 160 C, grease and line a small round tin (22 cm dia)
Peel and core apples. Cut them into quarters and pull a fork lengthwise over the apples. Drizzle with lemon juice to avoid them discolouring.
Beat the soft butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the eggs one by one. Sift the flour with the baking powder and cinnamon over the batter and fold into the mixture. Add the almonds, lemon juice and zest and use just enough milk to make a smooth batter, that falls heavily from the spatula.
Poor into the prepared baking tin and ensure a smooth, even top. Put the apples on the cake batter in a circle, keeping a little space between them and press the apples lightly into the cake.
Bake for 30 min. Test with a wooden skewer if done. If the skewer comes out clean the cake is ready to come out of the oven.
Leave to cool, take out of the tin and dust with icing sugar.