Cinnamon Maple Apple Cake by Anneka Manning

Method

1. Preheat oven to 160°C (140°C fan-forced). Brush a 24cm (base measurement) springform tin with the melted butter to grease and then line the base with non-stick baking paper.
2. Use a KitchenAid Spiralizer to core and slice the apples. Set aside.
3. Use a stand mixer with a wire whisk to whisk the eggs, 165g (3/4 cup) caster sugar and vanilla on medium-high for 5 minutes or until thick and pale and a ribbon trail forms when the whisk is lifted.
4. Sift together the flour, baking powder and cinnamon. Stir in the almond meal and break up any lumps.
5. Take two thirds of the apple slices and cut into half rings and place in a medium bowl. Place the remaining whole apple slices in a separate medium bowl. Combine the extra 55g (1/4 cup) caster sugar and cinnamon and toss well to combine. Add 2 tablespoons of the cinnamon sugar to the halved rings and toss to combine. Add the remaining cinnamon sugar to the whole rings and toss to combine.
6. Add the flour mixture and the halved apple rings to the egg mixture and use a spatula or large metal spoon to fold gently together until just evenly combined. Pour the mixture into the prepared tin. Arrange the whole apple rings over the top of the cake batter.
7. Bake in preheated oven for 60-65 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove from the oven and brush the warm cake with the maple syrup. Set aside on a wire rack to cool slightly before removing the outside ring of the tin.
8. Serve warm or at room temperature, drizzled with a little extra maple syrup and accompanied by cream or ice-cream.
9. Serves 12
   Preparation time: 30 minutes
   Baking time: 60-65 minutes