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Ingredients

• 9 oz unsalted butter
• 9 oz golden caster sugar
• 4 egg
• 9 oz self-raising flour
• 1 vanilla pod
• 2 bramley apples
• 2 tbsp demerara sugar
• 1/2 tsp cinnamon

Directions

Soften 9 oz unsalted butter with a wooden spoon, then beat in 9 oz golden caster sugar . Continue to beat the mixture with a wooden spoon while adding 4 egg , 9 oz self-raising flour and the seeds from 1 vanilla pod . Keep on beating the mixture until it becomes a smooth batter.

Grease and line the base of a 20cm loose bottom cake tin and then pour in the batter. Peel, core and cut 2 bramley apples into 12 wedges each. Push the wedges (thick edge up) into the batter -- I usually arrange them in two interlocking rings). Sprickle 2 tbsp demerara sugar and 1/2 tsp cinnamon over the top.

Bake on gas mark 4 (180C) for about 1 hour 20 minutes or until a skewer pushed into the centre of the cake comes out clean. Remove from the oven and allow to cool for 5 minutes, then remove from the cake tin and allow to cool completely on a wire rack.

Note that this cake doesn't last too long (the apples are untreated and will go off much quicker than the rest of the cake) and should be eaten within a couple of days.