Sofia's apple tea cake

Bring out your best china and prepare for pleasant afternoon tea with your family or friends. This apple teacake is so very moist and wonderfully delicious you can't fail to impress! 

Serves 12

Preparation time: 25 minutes | Cooking time: 1 hour 20 minutes | Difficulty: Medium


  • 2 jazz apples
  • 3 eggs (59g)
  • 1 cup (250ml) milk
  • 1 teaspoon vanilla extract
  • 180g butter, melted
  • 1½ (330g) cups caster sugar
  • 3 cups (450g) self raising flour
  • 1½ tablespoons demerara sugar
  • 2 tablespoons apricot jam, warmed and sieved
  • Double cream to serve


  • Preheat oven to 160°C (fan forced)
  • Grease and line a 25cm spring form cake pan with baking paper
  • Use the variable slicer of your food processor set to a thin slice (as this is a Breville recipe, their Kitchen Wizz Pro is recommended)
  • Cut two sides from each apple as close to the core as possible
  • Put the halves together and place apples into large feed shoot so that long thin slices will be produced
  • Remove apples and set aside
  • Place quad blade into processor bowl
  • Place eggs, milk, vanilla, melted butter, sugar and flour in the order listed into the processor bowl
  • Process mixture until just combined
  • Scrape down any caught flour if needed
  • Spoon mixture into prepared pan and use a spatula to smooth top
  • Arrange apple slices over cake making sure that each apple overlaps each other
  • Sprinkle with one tablespoon of the sugar
  • Bake in oven for about one hour and 20 minutes or until a wooden skewer inserted comes out clean
  • While cake is still in pan brush apples with warm apricot jam and sprinkle with remaining sugar
  • Allow to cool for five minutes then remove from pan and allow to cool on a wire rack

Useful tip

  • Have all your ingredients measured out before you start to minimise the amount of time the apples have to start browning.

Recipe and image source

Naomi Scesny, Breville Home Economist