3 ½ teasp cinnamon
2 red eating apples - peeled, cored and thinly sliced
250 g S.R. flour
180 g butter
125 g caster sugar
90 g honey
120 ml milk
Preheat oven to 175°C, and grease a deep 20cm diameter cake tin.
Mix ½ tsp of the cinnamon with 1 tbsp of the sugar and sprinkle over the base of the tin.
Line the base of the tin with apple slices, overlapped with no gaps for the cake mixture to leak through.
Sift the flour with the remainder of the cinnamon and set aside.
Cream the butter with remainder of the sugar until light and fluffy.
Gradually pour in honey in a constant stream, beating continuously.
Add beaten eggs gradually (the mixture will curdle if added all at once).
Add 2 tbsp flour to creamed mixture, and then pour in a little milk.
Continue folding in flour and milk, finishing with flour.
Pour mixture into greased cake tin and bake 40 - 45 minutes.
An inserted skewer or knife should come out clean.
Allow to cool for 15 - 20 minutes, then turn out onto a rack.
The apples should be caramelised and the cake a rich golden brown.