Here’s the recipe for the Apple Cake I posted yesterday. It’s an oldie but a goodie, very delicious and so easy.

Jill’s Apple Cake

2 eggs

1 cup sugar

125g butter, melted

1½ cups self raising flour

Grated rind one lemon (optional but nice)

4 apples, peeled, cored and finely sliced (I use the food processor)

Heat oven to 170 degrees C (fan forced). Grease and line the base (with baking paper) of either a 20cm round tin or a lamington style tray or baking dish 18cm x 28cm approximately.

Whisk the eggs and sugar together, then mix in the melted butter, lemon rind (if using) and flour until well combined.

Mix in the apple slices.

Bake in a moderate oven for approximately 40 minutes for the 20cm round cake, or approximately 30 minutes in the lamington tin.

Leave to stand in tin for 5 minutes before turning out onto a wire rack to cool (for round cake). The lamington tin cake can be served from the tin itself or cut into squares to serve.

I usually brush the top with a little melted butter and sprinkle with cinnamon sugar while the cake is still hot.