Perfect for afternoon tea. Recipe by Neil Perry.
2 large or 3 medium sweet red apples
Juice of 1 lemon
150g soft unsalted butter
150g caster sugar, plus 25g extra
5ml vanilla extract
Finely grated rind of 1 orange
200g plain flour
5g baking powder
pinch of fine salt
30ml Grand Marnier
Icing sugar, for dusting
1.Peel and core apples. Cut into quarters then cut each quarter into 4 pieces. Toss apple slices in lemon juice to prevent browning.
2. Preheat oven to 180°C. Lightly grease a 22cm round cake pan; line the base and sides of pan with baking paper the side of pan.
3. Using an electric mixer, beat butter, sugar, vanilla extract and orange rind until light and creamy. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, sift flour, baking powder and salt. Add half the flour mixture to butter mixture and stir well. Add milk, liqueur and remaining flour mixture, and mix until batter is smooth. Spoon batter into prepared cake tin. Combine extra sugar and toss with apple slices. Overlap apple slices in a concentric circle over top of batter.
5. Bake for 50-60 mins, or until cooked when tested with skewer. Stand in tin 10 minutes before turning out on to a wire rack to cool.
6. Dust with icing sugar and serve