Pink Lady® Tea Cake with Speculoos

Video production: Homebrew Films

Enough for 18-cm loaf

225 g (245 ml) butter, soft
60 ml smooth Speculoos butter 250 g (300 ml) castor sugar
5 ml vanilla essence
4 eggs
80 ml crème fraîche
190 g (340 ml) cake flour
10 g cornflour (Maizena)
5 ml salt
6 Pink Lady® apples, sliced

185 g (375 ml) icing sugar, sifted
5 ml vanilla essence
45 ml smooth Speculoos butter 185 g (200 ml) soft butter
30 ml crème fraîche

Preheat oven to 180 °C. Line 18-cm loaf pan with baking paper and spray well with non-stick cooking spray. Beat butter, Speculoos, sugar and vanilla together until light and creamy. Add eggs one by one while beater is running. Add crème fraîche and beat well until combined. Fold in flour, cornflour and salt and mix to a smooth batter. Pour into prepared pan. Place Pink Lady® apple slices on top and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave in pan for 5 minutes to cool. Turn out onto cooling rack and allow to cool completely. Decorate as follows: Mix icing sugar, vanilla, Speculoos and butter together until smooth. Place cooled cake on serving plate and spoon icing mixture over. Leave to stand for 30 minutes for the icing to set. Cut into slices and serve.