Anna's apple and rhubarb tea cake
White self-raising flour
½ cup(s), white or golden (110g)
1 tbs, finely grated
2 tsp, finely grated
1 medium, lightly beaten
1 cup(s), pure, (250ml)
Red apple, peeled
225 g, chopped, pink lady variety
225 g, chopped
- Preheat oven to 180°C. Lightly spray a 25 cm round springform tin with oil and line base and side with baking paper.
- 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.
- 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.
- 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.