As well as being a great tea-time cake, this makes a comforting pudding, served warm with clotted cream or crème fraîche
Preheat the oven to 180ºC (fan 160ºC/Gas 4). Grease the traybake tin with butter and line with baking parchment. Quarter, peel, core, and thinly slice the apples, and put them in a shallow dish. Pour over the lemon juice and toss gently together.
Put the butter, muscovado sugar, flour, baking powder, ½ teaspoon of the cinnamon, the eggs, and milk in a large bowl. Beat thoroughly using an electric hand whisk for about 2 minutes (or use a wooden spoon for about 3 minutes) until smooth and light.
Spoon half the mixture into the prepared tin and spread it out evenly. Lay half the apple slices on top and sprinkle over the remaining ½ teaspoon of cinnamon. Spoon the remaining cake mixture on top and carefully level the surface. Scatter the rest of the apple slices over the cake mixture and press them lightly into the surface.
Bake for 40 minutes or until well risen and golden brown on top. The cake will feel spongy but firm, and will be starting to come away slightly from the edges of the tin. Also, the apples should be soft. Leave the cake to cool in the tin for 10 minutes, then loosen the sides with a small palette knife and turn out the cake, peel off the parchment paper, and leave to cool on a wire rack. Sift icing sugar over the top of the cake.
This recipe is taken from Mary Berry Cooks the Perfect (DK, £25, dk.com). Also available to download on iBooks.
Blend some of the cooked apple with a little breast or formula milk until smooth.
Chop the cake into small slices that your toddler can pick up easily.
Mixing chocolate and a hint of ginger together creates an intriguing blend of flavours in this moist, rich cake, and with the nausea-easing flavours of ginger, we think this just might be our new favourite cake to make when expecting (although it tastes amazing when you're a mum, too!)
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