225g/8oz/1 1/2 cups self-raising (gluten-free)
1 tsp ground cinnamon
100g/3 1/2 oz 1/2 cup butter, cubed
100g/3 1/2 oz/1/2 cup castor (sugar superfine, plus extra for dusting
1 tbsp egg
75ml/2 1/2 Gl. oz/1/3 cup soy milk
2 apples, peeled, cored and thinly sliced
Double (heavy cream for pouring
1.Preheat the oven to 180°C (160°C fan)/350°f/ gas 4 and line a 23 I’m (19 in) round cake tin with non-stick baking paper.
2. Sieve the flour and cinnamon into a mixing bowl, then rub in the butter until it resembles fine bread crumbs and stir in the sugar. Lightly beat in the egg with the milk and stir in the dry ingredients until just combined.
3. Fold in the apple and scrape the mixture into the tin, then bake for 55 minutes or until a skewer inserted in the centre comes out clean.
4.Tranfer the cake to a wire rack and leave to cool completely, then sprinkle with sugar and serve with double cream.