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Maggie Beer

Apple tea cake with vanilla bean icecream 3

Apple Tea Cake

Apple tea cake with vanilla bean icecream 3

Step 1: Grease a 20cm (8 inch) spring form pan, preheat oven to 180C.

Step 2: Peel apples, remove cores and cut into eighths. Place into a medium sized saucepan with Verjuice and 1 tablespoon of caster sugar cover and cook over medium low heat until soft (about 20 minutes) but not mushy, set aside to cool.

Step 3: Cream butter, remaining sugar and vanilla in a bowl with electric mixer until light and fluffy. Beat in eggs one at a time, making sure to beat well after each addition.

Step 4: Transfer mixture to large bowl, stir in sifted flour, cinnamon and milk. Spread half the mixture into prepared pan, Top with the apple and finish with remaining cake mix.

Step 5: Place into the preheated oven and bake for approximately one hour until golden and cooked through. Remove from the oven and set aside to cool.

Step 6: Dust with icing sugar, and serve with Rich Vanilla Bean Ice Cream.


  1. 3 large green apples peeled and sliced
  2. [unknown amount] 80mL Verjuice
  3. 185g unsalted butter room temperature
  4. 2 free range eggs room temperature
  5. 2 1/4 cup self raising flour
  6. 3/4 cup milk
  7. 1 tbspn icing sugar to dust

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