[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 15/06/24. See terms.
Apple and rhubarb tea cake

Anna's apple and rhubarb tea cake

Total Time
1 hr
15 min
45 min
Recipe from Anna's cookbook, '50% weight loss, 100% healthier'. This gorgeous show-stopping cake has such a light, moist texture, it is just a delight to serve and enjoy at any time. The crunch of the demerara sugar on top makes it extra special, so be sure to not skip that ingredient.


White self-raising flour

225 g

Baking powder

1 tsp

Ground cinnamon

1 tsp

Caster sugar

½ cup(s), white or golden (110g)

Orange zest

1 tbs, finely grated

Lemon zest

2 tsp, finely grated


1 medium, lightly beaten

Full-fat cream

1 cup(s), pure, (250ml)

Vanilla essence

1 tsp

Red apple, peeled

225 g, chopped, pink lady variety


225 g, chopped

Demerara sugar

1 tbs


  1. Preheat oven to 180°C. Lightly spray a 25 cm round springform tin with oil and line base and side with baking paper.
  2. Reserve 1 tablespoon flour. Sift remaining flour, baking powder, cinnamon and salt into a large bowl. Stir through caster sugar, orange and lemon zest. Whisk egg, cream and vanilla in a jug until well combined.
  3. Reserve 1 tablespoon each of apple and rhubarb. Add half the cream mixture to flour mixture and gently fold to combine. Stir in half the remaining apple and rhubarb, then fold in remaining cream mixture, apple and rhubarb. Combine reserved flour, apple and rhubarb in a small bowl.
  4. Pour batter into prepared tin and smooth surface with a spatula. Scatter top with reserved apple and rhubarb mixture and sprinkle with demerara sugar. Bake for 40–45 minutes or until a skewer inserted into the centre comes out clean. Set cake aside in tin to cool for 10 minutes before turning out onto a wire rack to cool.