Apple Teacake

Naomi Scesny, Breville Home Economist
Cook time 1 hour 45 minutes
Servings 12


2 Jazz apples
3 x 59g eggs
1 cup (250ml) milk
1 teaspoon vanilla extract
180g butter, melted
1 ½ (330g) cups caster sugar
3 cups (450g) self raising flour
1 ½ tablespoons demerara sugar
2 tablespoons apricot jam, warmed and sieved
Double cream, to serve

Apple Teacake


Preheat oven to 160°C with fan.  Grease and line a 25cm springform cake pan with baking paper.

Assemble the Kitchen Wizz Pro using the variable slicer set to a thin slice. Cut two sides from each apple as close to the core as possible. Put the halves together and place apples into large feed shoot so that long thin slices will be produced. Remove apples and set aside.  Place quad blade into processor bowl.

Place eggs, milk, vanilla, melted butter, sugar and flour in the order listed into the processor bowl.

Process mixture until just combined.  Scrape down any caught flour if needed.

Spoon mixture into prepared pan and use a spatula to smooth top.  Arrange apple slices over cake making sure that each apple overlaps each other. Sprinkle with 1 tablespoon of the sugar. Bake in oven for about 1 hour and 20 minutes or until a wooden skewer inserted comes out clean.

While cake is still in pan brush apples with warm apricot jam and sprinkle with remaining sugar. Allow to cool for 5 minutes then remove from pan and allow to cool on a wire rack.

Tip: Have all your ingredients measured out to save time and minimise the amount of time the apples have to start browning.