4 (about 630gm)  

granny smith apples

30 gm  

unsalted butter, softened

330 gm (1½ cups)  

golden caster sugar

5  

eggs

1 tsp  

vanilla paste

300 gm (2 cups)  

self-raising flour

2 tsp  

mixed spice

1

Peel, core and quarter apples, then thinly slice lengthways. Heat butter in a large frying pan over medium-high heat, add apples, sprinkle with 2 tbsp sugar and sauté for 8 minutes or until golden brown. Cool to room temperature.

2

Preheat oven to 180C. Using an electric mixer, beat butter until pale, add sugar and whisk until well combined and doubled in volume. Add eggs one at a time, whisking to incorporate before adding next. Add vanilla and whisk to combine.

3

Sift flour, 1 tsp of sea salt and mixed spice over batter and gently fold until combined. Spoon half the mixture into a buttered and floured 26cm diameter cake pan. Spread apples evenly over batter and top with remaining batter.

4

Bake for 20 minutes or until an inserted metal skewer withdraws clean. Stand for 10 minutes then transfer cake to a wire rack to cool.