Apple Crumble Cake

• total time: 1 hour 8 minutes

Ingredients

185g unsalted butter, at room temperature

220g (1 cup) caster sugar

1 egg

1 tsp vanilla extract

3cm piece fresh ginger, finely grated

150g (1 cup) plain flour

110g (¾ cup) self-raising flour

5 green apples, peeled and cored

Juice of 1 lemon

300ml double cream

1 tbsp icing sugar

1 tsp ground cinnamon

Crumble

145g (⅔ cup) brown sugar

75g (½ cup) plain flour

45g (½ cup) rolled oats

¾ tsp ground cinnamon

¾ tsp ground nutmeg

80g unsalted butter, diced and chilled

Directions

Step 1: Make the base

Preheat oven to 180°C fan forced (355°F). Grease and line the base and sides of a 22cm (9 in) springform pan.

Cream the butter and sugar in a food processor until light and fluffy. Add egg, vanilla and ginger, process again until well combined.

Sift in flours and pulse until mixture just comes together. Spread evenly into the prepared tin, smoothing the surface with a pallet knife.

Step 2: Bake first layer

Bake cake base for 15-18 minutes, until top is slightly golden.

Slice apples thinly on a mandolin in rounds then toss in the lemon juice. Arrange apples in concentric circles, starting around the outside, until completely covered.

Return to the oven and bake for a further 25-28 minutes, or until the internal temperature reaches 90°C (194°F) when probed.

Step 3: For the crumble topping

Combine the brown sugar, flour, oats, and spices in a food processor and process until well combined.

Add butter and pulse until mixture resembles coarse breadcrumbs. Sprinkle over the apple layer in an even layer.

Bake for a further 25 minutes, until the crumble is golden brown. Set aside to completely cool in the tin.

Step 4: Finish and serve

Whip cream, icing sugar and cinnamon to firm peaks.

Serve cake sliced with a quenelle of cinnamon cream on the side.