Almond and apple cake

Ingredients
Melted butter, to grease
180g butter, at room temperature, chopped
140g (2/3 cup) caster sugar
1 teaspoon vanilla essence
3 eggs, at room temperature
100g (1 cup) almond meal
150g (1 cup) self-raising flour
80ml (1/3 cup) milk
2 small red apples , quartered, cored, thinly sliced
Vanilla custard, to serve
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Method
Step 1
Preheat oven to 170°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
Step 2
Use an electric beater to beat the butter, sugar and vanilla in a bowl, scraping down the side occasionally, for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Step 3
Stir in the almond meal. Add half the flour and half the milk. Use a wooden spoon to stir until well combined. Repeat with remaining flour and milk.
Step 4
Arrange the apple, slightly overlapping, over the base of the prepared pan. Spoon the mixture into the pan and smooth the surface. Bake in oven for 30-35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before turning onto a serving plate. Serve warm with custard