• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  20 mins

INGREDIENTS

• 1 cup all-purpose flour
• 3/4 tsp ground cardamom
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, at room temperature
• 3/4 cup castor sugar
• 3 tbsp cognac
• 1/2 tsp vanilla extract
• 1/3 cup milk, at room temperature
• 1 tsp white vinegar
• 2 medium JAZZ™ apples, peeled cored, 1cm cubes
• 1 medium JAZZ™ apples, unpeeled and 2mm slices in half
• 110g unsalted butter, melted, plus more for greasing the pan
• 1 tbsp golden brown sugar
• icing sugar, for dusting
• honey yoghurt, to dollop

METHOD

• Preheat the oven to 180°C. Place a piece of parchment paper into an 8-or 9-inch cast iron pan and grease with butter.
• In a bowl, whisk together the flour, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.
• Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with golden brown sugar. Bake until the cake turns a deep golden brown and a cake tester inserted into the center comes out clean, about 55-65 minutes. Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, be sure to dust with icing sugar before serving.