Apple pound cake

Many of you will be familiar with a pound cake. In the olden days, when people care less about their size and health (or simply less aware of them), this cake was made with a pound of flour, sugar, eggs and butter. However, the modern versions are generally lighter and healthier.

Ingredients (note, all ingredients should be at room temperature):

• 140g butter

• 110g caster sugar
• 110g plain flour
• 1 teaspoon baking powder
• 3 large eggs
• 3 tablespoons milk (whole or semi-skimmed)
• 2 granny smith apples 

1. Pre-heat oven to 180 degrees C and line the loaf tin with baking paper
2. Mix the flour, sugar and baking powder and then mix in the butter. If you have an electric whisk, use it, it will make your life a lot easier. 
3. Thoroughly beat the eggs and milk together and pour in half of the egg/milk mix into the dry ingredients (yes yes, I know butter is technically not dry) and beat the mix until the ingredients have incoporated
4. Mix in rest of the egg and beat again for 3-4 minutes or until the mixture is smooth and drops off the spoon 
5. Skin one apple and chop up it up into medium sized cubes/slices (preferably up to 3cm in any direction, otherwise your sponge will remain wet even when the cake is done. Too small and you won't taste the apple). Place the apple into the cake mixture
6. Put cake mix into the oven and bake for 20 minutes, when the top of the cake appears almost golden in colour. Skin and core the other apple 
7. Slice each half of the apple into 4 equal slices and place them on the cake. The cake should be relatively firm on the surface and prevent the apple slices from sinking to far into the cake. Bake the cake with apple on top for another 25-30 minutes
8. It is quite a large and thick cake, so make sure it has cooked through with a skewer. Sprinkle some icing sugar on top to finish.