This light tea cake has the tangy flavour of lemon and the sweetness of the new season Granny Smith Apples with a whisper of cinnamon.

Apple and Lemon Tea cake

Ingredients:

• 2 eggs
• 3/4 cup castor sugar
• 1 1/2 cups Self Raising flour
• 3/4 cup of milk
• 60 g butter
• the zest of 1 lemon
• juice of 1 lemon
• 1 Granny Smith Apple, peeled, cored and thinly sliced and tossed in lemon juice
• ground cinnamon

Method:

1. Pre heat oven to 160 C
2. Butter a Bundt tin and sprinkle over finely ground breadcrumbs to cover all the surfaces of the tin
3. Sift the flour
4. Using a food processor cream the butter and the sugar and lemon zest until light and fluffy
5. Add the eggs one at a time and process for 10 seconds
6. Add the milk, lemon juice and sifted flour alternatively processing after each addition for 5 seconds until combined
7. Pour the batter into a prepared Bundt tin
8. Arrange slices of apple around the top of the batter
9. Sprinkle with cinnamon
10.  Bake for 40 minutes or until golden brown and when tested, a skewer comes out cleanly
11. Remove from the tin and allow to cool on a wire rack
12. You can dust the tea cake with icing sugar or serve with double cream