This apple cake is from an old hand written recipe book.
It is so delicious and super easy to make.
We think it is best eaten on the day of making and is a great cake to serve warm for afternoon tea or dessert.
- 2 eggs
- 1/2 cup sugar
- 125g (4oz) butter, melted
- 1 cup self raising flour
- finely grated zest of 1 lemon
- 3 Granny Smith apples, peeled and chopped into 2cm chunks
- 1/2 cup hazelnuts, roughly chopped
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
- icing sugar to dust
Preheat the oven to 180 C. Grease and line the base of a 26cm springform ring tin.
Beat eggs and sugar together in a large mixing bowl until pale and creamy.
Mix in the melted butter and then gently stir in the flour, lemon and lastly apples.
Spoon into the prepared tin and level the surface.
Scatter over the combined hazelnuts, sugar and cinnamon.
Bake for 30-40 minutes until a skewer inserted comes out clean.
Allow to cool in the tin until just warm.
Dust with icing sugar if you like and serve fresh with cream or yoghurt.