Allergy free apple tea cake recipe

     Ingredients

• 160 g Nuttlex
• 1 cup caster sugar
• 2 tsp Orgran No Egg mixed with 60ml water
• 1 tsp vanilla essence
• 2 cup Orgran self-raising flour
• 2 tsp ground cinnamon
• 1 cup goat’s milk
• 1 tsp baking soda
• 4-5 small red-skinned apples
• 20g Nuttlex, melted
• 1 tbsp brown sugar

     Method

• Preheat oven to 160ºC fan forced.
• Grease a 20cm spring-form tin, and line base with non-stick baking paper.
• Use electric beaters to beat Nuttlex and caster sugar until light and creamy.
• Add Orgran No Egg mix and beat until combined, then beat in the vanilla.
• Sift flour and cinnamon over Nuttlex mixture, and add the goat’s milk.
• Gently fold together until just combined; don't overbeat.
• Add 1 tsp baking soda, fold in.
• Peel, core, dice to small cubes 1-2 red apples and fold into mix.
• Spread cake batter in prepared tin and smooth the surface.
• Quarter and core remaining apples, then cut into thin slices.
• Arrange apple slices on the batter.
• Bake for 35-40 mins, or until golden brown and firm to a gentle touch in the centre.
• Brush warm cake with melted Nuttlex, and sprinkle with brown sugar.
• Allow to cool then remove from the baking tin.