200 g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 tsp vanilla bean paste
1 cup self-raising flour
1 tsp ground cinnamon
⅓ cup milk
1 tblsp boiling water
3 small Granny Smith apples, peeled (400 g)
1 cup chopped walnuts
¼ cup sultanas
2 tbsp icing sugar mixture to decorate
300 ml double cream to serve
- Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
- Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Stir in combined sifted flour and cinnamon until combined. Stir in milk and water.
- Coarsely grate apples. Combine in a medium bowl with walnuts. Divide between two bowls. Stir sultanas into one bowl.
- Spoon half the cake mixture into prepared pan. Smooth over the top. Sprinkle with apple sultana mixture. Spoon over remaining cake mixture. Smooth over top again. Sprinkle with remaining apple mixture.
- Cook in a moderately slow oven (160C) for about 1 hour, 45 minutes, or until a skewer inserted into centre comes out clean. Cover loosely with foil if top starts to over-brown. Stand in pan for 15 minutes. Turn out onto a wire rack to cool slightly.
- Dust with icing sugar. Serve warm with double cream.