Apple and Lemon Myrtle Tea cake
A native ingredient take on the classic teacake
Servings: 10 Slices
Calories: 312kcal
Equipment
- Electric Mixer
Ingredients
- 2 Apple
- 1 tbsp Lemon Juice
- 125 g Butter
- 1 cup Caster Sugar
- 2 Eggs
- 2 cup Self-Raising Flour
- ½ cup Sour Cream
- 1 tsp Mixed Spice
Instructions
- Preheat oven to 160° C fan forced (180°C conventional)
- Grease and Line A loaf tin or 20 cm springform tin
- Mix the apple with the lemon juice and lemon myrtle and set aside
- Cream the butter and caster sugar with an electric mixer until pale and fluffy
- Beat eggs in one at a time until incorporated
- Sift flour and fold half through the mixture, then fold in sour cream, then fold the remaining flour
- Fold in Apple/Lemon myrtle mixture, including any remaining juice, as well as the mixed spice
- Give one final mix on low speed, the mixture should be soft and drop gently off the spoon.
- Spoon the mixture into the cake tin, and bake for 50 – 55 minutes, or until a skewer inserted into the middle comes out clean
- cool for 15 minutes before removing from cake tin, Place on wire rack to cool, or serve warm if you wish. Best served with custard
Nutrition
Calories: 312kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 98mg | Potassium: 97mg | Fiber: 2g | Sugar: 24g | Vitamin A: 452IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
