2 medium firm red apples
1 tbsp lemon juice
1 tsp ground cinnamon
½ tsp mixed spice
¼ cup demerara sugar
Vanilla yoghurt and maple syrup, to serve
2 cups self-raising flour
¾ cup brown sugar, firmly packed
1¼ cups buttermilk
125 g unsalted butter, melted
- To make hotcake batter, sift flour and sugar into a large bowl. Whisk buttermilk, butter and eggs in a large jug. Add to flour mixture. Whisk until smooth. Press plastic wrap onto surface of batter. Refrigerate overnight.
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long sides.
- Next morning, cut apples into quarters. Remove and discard core, thinly slice. Place in a large bowl with juice, spices and sugar. Toss.
- Spoon batter into prepared pan. Smooth over top. Arrange apple slices, slightly overlapping, in four rows across the width of the pan.
- Cook in a moderate oven (180C) for about 30 minutes, or until a skewer inserted into centre comes out clean. Stand for 10 minutes.
- Bake from pan. Cut into rectangles. Serve warm with yoghurt and maple syrup.