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Spiced apple teacake


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Oil a springform cake tin and then line the base with baking paper. Set aside.
  • Cream the butter with ½ cup brown sugar in a large bowl. 
  • Then add the lemon zest and beat in the eggs, little by little. 
  • Sift both flours and cinnamon into another bowl.
  • Then fold the flour into the egg mixture with a metal spoon, alternating with the milk. Stir until just combined and almost smooth. 
  • Spoon half the batter into the lined cake tin and top with the apple. Then top with the rest of the batter. 
  • Combine the almonds with 1 tbsp brown sugar and the mixed spice. Then scatter this mixture over the top of the cake and cook in the oven for about 1 hour, until a skewer comes out clean. 
  • When ready, set the cake aside for 15 mins, before turning out onto a wire rack to cool. 
  • Slice and serve with your favourite hot beverage.
  • from "Essential Baking Cookbook" published by Murdoch Books)


  • cooking oil spray
  • 180 gm unsalted butter, softened
  • brown sugar
  • 2 tspn grated lemon rind
  • 3 eggs, lightly beaten
  • 1 cup self-raising flour, sifted
  • ½ cup wholemeal flour, sifted
  • ¼-½ tspn ground cinnamon
  • ½ cup milk
  • 410 gm tin pie apple, drained
  • ¼ cup flaked almonds
  • ¼ tspn ground mixed spice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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