As legendary cook Julia Child once said: “A party without cake is just a meeting.” This is pretty much my life motto.

I started baking when I was young, licking the bowls whenever my mum made muffins. I gradually began helping, then learned to bake on my own, and now it’s my favourite thing in the world.

Over the years I have loved experimenting with all kinds of cakes and desserts, learning how to pipe icing onto cakes and trying my hand at French patisserie.

Some say baking is an exact science, which it is, but is also a chance to be creative and more often than not, baking failures still taste pretty okay!

So if you haven’t yet, I hope you’ll give baking a try; it is honestly therapeutic.

Being an eternally tired uni student, I love knowing that there is a cake to come home to. This is the perfect cake for afternoon tea, and it is so quick and easy to make because you do not need to worry about having to make an icing or other toppings. Apple and cinnamon is a classic combo, and this cake is a lovely treat for when it’s cold outside.



  • 175 g butter, cubed and softened
  • 2/3 cups sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 ½ cups plain flour
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup milk
  • 2 ½ apples
  • Squeeze of lemon juice
  • Extra ¼ tsp cinnamon



#1. Preheat oven to 175°C.

#2. Grease and line base of a 20cm springform cake tin (tin with sides removable from the base).

#3. Cream together butter, sugar and vanilla extract with an electric mixer, until light and fluffy.

#4. Beat in eggs.

#5. Sift in flour and baking powder, then add cinnamon and milk. Mix with a spatula to combine, then beat with the electric mixer until smooth.

#6. Spread into cake tin.

#7. Peel, quarter and core the apples. Scour lines into each piece, cutting about 2/3 into the apple. Arrange these on top of the cake batter, pushing them in just slightly. I like to put eight slices around the edges and two in the centre.

#8. Mix together a squeeze of lemon juice and the extra cinnamon, then brush over the apples.

#9. Bake for one hour, or until an inserted skewer comes out clean.

#10. Cool the cake in the tin until slightly warm. Run a knife or spatula around the edge of the cake inside the tin, so you can take it out easily.

Enjoy! I love eating this cake warm so I usually heat up a slice in the microwave for around 20 seconds.