Made this in a loaf tin and frozen for later so hope it tastes as good as photograph looks.
20g unsalted butter
3 Granny Smith apples, peeled, cored, cut into 8 wedges, then cut into 1/2 cm thick slices
2 tbsp Grand Marnier, or other orange liqueur
1 1/4 cups plain flour
1/2 cup caster sugar, plus 1 tbsp extra
2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 cup canola oil
1/2 cup milk
3 large eggs
1 tsp vanilla extract
1 tsp icing sugar, sifted
Whipped Cream
1 cup thickened cream
1 tbsp icing sugar, sifted
Position a rack in the centre
of the oven and preheat to 180°C or 160°C fan forced. Grease a 23cm springform
pan with 20g of butter
In a medium bowl, toss the apples with Grand Marnier (or Cointreau) to coat, and set aside
In another medium bowl, whisk together the flour, ½ cup caster sugar, baking
powder, salt and 1/4 tsp of the cinnamon. In a large bowl, whisk together oil,
milk, whole eggs and vanilla to blend. Whisk dry ingredients into the wet
ingredients to form a smooth batter. Be careful not to over-mix.
Stir in the apples. Transfer the apple batter to prepared pan and, using a
crank-handled spatula, spread batter into an even layer and press the apples in
to submerge them. In a small bowl, whisk the remaining sugar and cinnamon to
blend, and then sprinkle it evenly over the batter.
Bake for 40-50 mins, or until a skewer inserted into the centre of the cake
comes out clean and the top is golden brown. Transfer the pan to a wire rack
and cool for 15 mins. Run a knife around the sides of the cake and release the
pan sides. Cool cake for about 30 mins to serve warm, or cool completely. Dust
with icing sugar.
To make whipped cream, in a medium bowl, whisk cream and icing sugar until
thick. To serve, cut cake into wedges and serve with a generous dollop of
whipped cream.
