Recipe adapted from Tiffin Tales on Instagram
Plain flour- 3/4th cup (95gms)
Baking powder- 3/4th tsp
Salt- 1/8th tsp
Cinnamon powder- 1/4 tsp
Eggs- 2 large
Caster sugar- 2/3rd cup
Dark rum- 2 tbsp (optional)
Vanilla extract- 1/2 tsp
Unsalted butter- 115gms, melted and cooled
Apples- 2 cups, peeled, cored and cubed (around 1 1/2 to 2 apples)
Preheat oven to 175c (fan assisted 160c and line an 8inch pan with baking paper
Whisk together plain flour, baking powder, salt and cinnamon till well combined.
Break the eggs into a larger bowl and add the sugar to it.
Beat/ whisk well till thick and pale. The batter will leave trails when lifted.
Into it add the rum and vanilla extract and mix well.
Tip in half of the flour and fold slowly followed by half the melted butter.
Repeat with the remaining flour and butter by folding them carefully.
You should have a smooth batter that will fall in ribbons.
Finally, fold in the apple and pour the batter into the cake pan.
Gently press the apple pieces down so none of them are poking put.
Bake in the middle shelf of the oven for 45 to 50 minutes, or until a skewer inserted into the batter comes out clean.
Cool on a rack for about 10 minutes, and then dust with icing sugar and serve warm.
Notes: The first time, my eggs were large and the batter was nice pourable consistency. The second time the eggs were really small and i thought the batter was a bit stiff, so i added around 1 1/2 tbsp of milk to loosen it a bit.
Original recipe called for 3 apples, which i thought was a bit too much, but feel free to use 3.
The cake doesnt rise too much so dont get alarmed.
Mine was done in exactly 45 minutes both times.