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£8.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Grease a loose bottomed or springform cake tin (18cm diameter), then line with baking parchment.
Place the butter cubes in a large mixing bowl with the muscovado sugar, then beat together using an electric hand mixer until pale and fluffy. Sieve the flour and cinnamon into the mixture, add the beaten eggs with the milk and mix until combined.
Peel the apples, cut into 4, then remove and discard the cores. Cut each ¼ in ½ again lengthways, then slice the pieces widthways. Reserve a handful of apple pieces and stir the rest with the sultanas into the cake mix.
Spoon the mixture into the prepared tin and, using the back of a spoon or spatula, level the surface. Scatter the reserved apple pieces evenly over the top, then sprinkle over the demerara. Bake for 1 hour-1 hour 10 minutes, until cooked and a skewer inserted into the middle comes out clean. Remove from the tin, cool on a wire rack, then serve with cream, clotted cream or ice cream, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,546kJ/ 369kcals |
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Fat | 18g |
Saturated Fat | 11g |
Carbohydrates | 46g |
Sugars | 33g |
Fibre | 1.7g |
Protein | 5.3g |
Salt | 0.2g |
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