Apple Cinnamon Malt Teacake
Featuring a moist soft cake infused with malt extract and cinnamon and dotted with cinnamon butter hasselback apple halves, it’s delicious on its own or can be served with a scoop of vanilla ice cream.
Makes:
Difficulty:
Preparation Time:
20 minutes (+ 50 minutes cooking time)
Medium
8 - 10 servings
Ingredients
600g Granny Smith apples
225g plain flour
150g caster sugar
2 tsp baking powder
3 tsp cinnamon powder, divided use
1/2 tsp salt
80g unsalted butter, divided use
1/2 cup grapeseed or olive oil
2 large eggs , at room temperature
2 tbsp Saunders’ Malt Extract
Method
Preheat oven to 180°C.
Grease a 20cm springform baking tin with butter, line base and sides with baking paper.
Peel apples, cut in half, remove cores. Place on a cutting board, flat-side down and then, to hasselback, slice not-quite-all-the-way through in thin, even layers.
Whisk flour, sugar, baking powder, 2 teaspoons cinnamon and salt in a large bowl.
Melt 60g butter in a heatproof bowl in the microwave for 45-60 seconds (1000W). Whisk together melted butter, oil, eggs and malt to combine.
Pour the mixture into the flour bowl. Mix with a spoon until combined.
Pour batter into cake tin, smoothing the surface.
Top with hasselback apples with cut side facing up. Melt remaining 20g butter and mix with 1 teaspoon cinnamon. Brush apples generously with the mixture.
Bake for 45-50 minutes, or until skewer inserted into the centre comes out clean. Place on a cooling rack, release sides of springform tin.
Serve while warm or allow to cool completely before serving.
The cake will keep in the fridge for 3-4 days and slices can be warmed up in the microwave for 30 seconds.
For a decadent treat serve warm with a scoop of vanilla ice cream!