I don't know about you, but I love to get up in the morning on the weekend in my favourite pyjamas and start cooking. I LOVE cooking, especially for my family and friends, so if I know that someone will be popping over during the day the first thing I do that morning is make my all time favourite apple and cinnamon tea cake. 

  

There is nothing better than cooking in your pyjamas and being comfortable!

 

Once the cake is in the oven I can start making breakfast for the family. I love sitting down to eat in my pyjamas and relaxing over a long breakfast and good cup of coffee. 

 

So I want to know - How do you like to wear your pyjamas? Do you cook in them? Or, perhaps you clean the house in them (I know I have been caught out when I have noticed something needs cleaning and haven't realised what time it is. OOPS!)? 

 

Therefore, this week to celebrate the coming weekend, I thought that I would share with you my favourite apple and cinnamon tea cake recipe. It's best eaten on the same day that it is made, and I like to add a little double cream (if you're going to be naughty, you might as well be VERY naughty. Am I right, or am I right?) Heavenly!

 

Now, I have a little bit of a favour to ask you - If you bake this scrumptious recipe I want you to share it with the Clementine community. We want to see what you are up to (especially if you are baking in your pj's)! That's what a community is for - sharing!

 

Simply upload a photo of you in your pj's with your apple and cinnamon cake, use the hashtag #theclementineway, and this way I am sure to see it!

 

 

I hope you enjoy this yummy cake as much as my friends and I do, and I can't wait to see all of your pj's and cake pics!

 

 

Jane 

x

 

 

Ingredients

185g butter, softened

1/2 teaspoon ground cinnamon

1tbs finely grated lemon rind (optional)

2/3 cup caster sugar

3 eggs

1 1/2 cups plain flour

1/2 teaspoon baking powder

1/2 cup milk

 

Topping

4 small green apples, peeled, halved and cored (I have used red if that is all I have)

1 teaspoon sugar

1/4 teaspoon ground cinnamon

1/4 cup apricot jam (warmed) I have been known to use any jam that I have opened.

 

Method

Preheat the oven to 160 degrees. Place the butter, cinnamon and sugar in a bowl. Using an electric mixer beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture, add the milk (add the lemon zest if using) and stir until combined. Line the base of a 22cm spring form (this makes it easier to get the cake out of the tin) with non-stick baking paper and spoon in the mixture. To make the topping, cut a row of deep slits in each apple half (try not to cut all the way through) and arrange over the top of the cake mixture. Combine the sugar and cinnamon and sprinkle over the apples. Bake for 50 minutes. Brush the cake with the warm jam and return to the oven for 10 minutes or until cooked when tested with a skewer. Serve warm with double cream.

** This recipe is originally from Donna Hay Classics**

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