DAILY DINNERS

Grease 2 x 450g deep loaf tins or 3 mini tins and line their bases with a strip of baking paper. Preheat the oven to 180C/ Fan 160C/ Gas 4.

Place the flour and the butter in a bowl and rub the butter in with your fingers until the mixture resembles breadcrumbs (or do this in a food processor) Stir in the sugar and the cinnamon.

Dice 2 and 1/2 apples and stir into the cake mixture along with the eggs. Beat until combined. Divide the mixture evenly between the prepared tins. Thinly slice the remaining apple half and arrange in a row along the middle of each cake top. Bake for about 40-45 mins until golden, risen, firm to the touch in the centre and just shrinking from the sides of the tins.

Allow to cool in the tins for 10 mins, then turn out and leave to cool on a wire rack.

This cake will keep for 3-4 days in a cake tin and will freeze for up to 3 months either as a whole cake or in slices layered between strips of baking paper.