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This teacake not only makes a scrumptious slice for afternoon tea, but it's a real budget saver – most ingredients you'll already have in your pantry!
125 g unsalted butter, chopped, at room temperature
½ cup raw sugar
1 cup self-raising flour
½ cup plain flour
⅓ cup milk
2 small Granny Smith apples (280 g), peeled, cored, thinly sliced
¼ cup sultanas
½ tsp mixed spice
Extra ¼ cup raw sugar
- Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
- Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Transfer to a large bowl. Fold in combined sifted flours and milk in two batches.
- Spread two-thirds of the mixture over base of prepared pan. Top evenly with apple and sultanas. Sprinkle with half the combined spice and extra sugar. Dollop heaped teaspoons of remaining mixture on top. Sprinkle with remaining spice and sugar.
- Cook in a moderate oven (180C) for about 35 to 40 minutes, or until golden brown and a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
- Serve cake warm or cold, cut into wedges.