Five by five apple tea cake
Butter and ﬂour a 28cm spring-form tin and preheat the oven to 180C.
Beat the butter and sugar with an electric mixer, add the eggs one at a time.
Gently fold through the ﬂour and lemon zest.
Pour the mixture into the tin and scatter with diced Granny Smith apples.
Cook for 35 minutes or until a wooden skewer, when poked in the centre and removed, is dry.
Remove from the tin and cool on a wire rack.
Dust with icing sugar, a dollop of cream and some freshly sliced raw apple.
4 by 4 is a cake with equal weights of each ingredient. For example, if four eggs weigh 50g each and a total of 200g, then the other ingredients must weigh 200g each.