Apple Tea Cake
2 apples, peeled and cored
2 tablespoons lemon juice
2 teaspoons ground cinnamon
250g caster sugar
125g wholemeal self-raising flour
125g white self-raising flour
Preheat oven to 180°C (or 1600C if fan-forced) and line base and sides of a 24cm springform cake pan with baking paper.
Peel and core the apples, and cut into segments. Toss the apples in lemon juice and half the cinnamon, then set aside.
Take 50g each of the sugar, margarine and flour, place in a bowl with the remaining cinnamon and rub together with your fingertips.
Whisk eggs and remaining sugar together until very light and fluffy.
Melt remaining margarine and pour onto egg mixture. Sift in remaining flours and fold in carefully until combined.
Pour into the pan, and arrange the apple slices over top.
Sprinkle with the crumble mixture and bake for 50 minutes or until a skewer inserted into the centre comes out clean.