What you’ll need
150g butter, room temperature
1 ⅓ cups caster sugar
3 eggs
1 cup The Healthy Baker Plain Flour
2 apples, halved, cored and thinly sliced
½ teaspoon ground cinnamon
½ cup slivered almonds
½ cup apple and rosemary jelly (or any jam)
to serve thick cream
Preheat Oven to 180C and grease and line a 20cm cake tin or loaf tin.
Cream the butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well between each addition.
Fold in the flour and gently spoon mixture into your prepared cake tin.
Arrange the apple slices across the top. Sprinkle with the cardamom and almonds.
Bake for 45 minutes. Place the jelly in a small saucepan and cook until it melts into a syrup.
Pour over the still hot cake and let it cool in the tin before turning out to slice and serve with thick cream.
