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Ingredients
Method
- 100g butter
- 100g muscovado sugar
- 100g self-raising flour
- 1 tsp baking powder
- Pinch of ginger and cinnamon
- 2 eggs
- For the Apple Topping
- 3 large sweet apples, cut into thin slices
- 50g butter
- 3 star anise
- 50g golden sugar
- Preheat the oven to 180C. For the topping, melt the sugar and butter together in a pan with the star anise until the sugar has all dissolved. Leave to slightly cool, then pour into a greased 20cm cake tin and top with the apple slices, placed prettily in concentric circles.
- Beat the muscovado sugar and butter for the cake until pale, then beat in the baking powder, flour, spices and eggs with a pinch of salt. Spoon the mixture on top of the apples in the tin and smooth the top with a spatula. Bake for 35 mins or until the sponge is cooked. Leave to stand for 5 mins, then turn onto a plate so the apples are on top. Serve warm with ice cream - fantastic!
80 mins
6 serving
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