Sicilian Apple Cake

Sicilian Apple Cake

You will need:

  • 485g pkt Betty Crocker® 97% Fat Free Apple and Cinnamon Muffin Mix
  • 2 tablespoons almond meal
  • 1/3 cup currants
  • 1 egg, lightly beaten
  • 3/4 cup water
  • 1 tablespoon vegetable oil
  • 2 Granny Smith or Royal Gala apples, core removed and cut into thin slices
60 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/ 350°F (160°C fan-forced oven). Lightly grease a loose bottomed 24cm flan tin with oil or cooking spray. Line the base with baking paper.
  2. In a bowl combine Betty Muffin Mix, almond meal and currants. Add egg, water, oil and ½ the apple cinnamon sachet, mix to combine. Fold through sliced apples.
  3. Pour mix evenly into prepared flan tin and bake for 35-40 minutes. Remove from oven and allow to cool in tin for 10 minutes before transferring to a cooling rack.
  4. Using a pastry brush, glaze the top of the warm cake with the remaining apple cinnamon mix. Serve warm or cold with double cream.

* Australian Standard Measuring Cup used.