- 4 granny smith apples, peeled, cored and roughly chopped
- 1 tbsp brown sugar
- 1/2 cup water
- 250g unsalted butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-raising flour
- 1 cup milk
- Freshly grated nutmeg, to taste
- Pouring cream, to serve
It is difficult to conceive of cooking in Normandy without apples. As well as being the key ingredient in the region's ubiquitous cider, apples are incorporated into almost any type of cooking and baking you can imagine. A slice of this teacake is a perfect mid-afternoon treat.
Preheat oven to 180C. Place apples, sugar and water in a saucepan, then cook over medium heat for 10 minutes or until apples are soft. Drain and let cool. Using hand-held electric beaters, cream butter and sugar. Add eggs, one at a time, beating well after adding each one. Sift in flour and slowly add milk, beating to combine. Pour batter into a 28cm cake pan. Top with cooled stewed apples and sprinkle with a little freshly grated nutmeg. Bake cake for 50 minutes or until a skewer inserted in the centre comes out clean. Serve warm or at room temperature with fresh cream.