Apple Cake

This is a beautiful, moist cake which is also amazingly easy to cook and looks pretty impressive too (though my photos don't really do it justice!)

Start by lining a 30cm, loose-bottomed cake tin with baking paper and grease this with butter.

Next core and chop 2 eating apples (Braeburns are good) into 5mm thick rings. toss the rings in 25g of demerera sugar. Lay these in the bottom of the cake tin.

In a bowl add 200g of demerera suagr to 200g of softened, unsalted butter and cream using an electric whisk until light and fluffy. Beat 3 large eggs and whisk these a little at a time into the butter and sugar. Next seive in 200g of self raising flour and fold this into the mixture. Finally add a small pot (150g) of natural yoghurt and stir into the mixture. Pour this over the apples, smooth out and cook in a pre-heated oven at 180c for 1 hour. Remove from the oven and leave to cook before inverting onto a plate.

To serve take 150g creme fraiche, add a teaspoon of ground cinnamon and a tablespoon of honey. Mix well and serve a large dollop with a slice of the apple cake.