Ingredients

• 75g/2½oz butter
• softened
• 200g/7oz self-raising flour
• 100g/3½oz light muscovado sugar
• 1 tsp ground cinnamon
• 3 dessert apples
• about 350g/12oz before peeling
• 3 free-range eggs
• beaten
• 1-2 tbsp demerara sugar
• to taste
• 2 tbsp warmed
• sieved apricot jam

Directions

• Set the oven to 180C/160C Fan/Gas 4.
• Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.
• Peel the apples
• core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined.
• Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes
• or until golden-brown
• risen
• firm to the touch in the centre and just shrinking from the sides of the tin.
• Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes
• then turn out and leave to cool on a wire rack.