300g of eating apple
250g unsalted butter (room temperature)
60mls maple syrup
2 tsps vanilla extract
300g self raising flour (or a gluten free option)
Preheat your oven to 180°C, 160°C fan, Gas Mark 4. Grease a rectangular 30 x 20 cm baking tray and line with non-stick baking parchment using a little extra butter. Top tip: you can use the left over butter on the butter wrapper for this and it's a great job for a little one.
In a large bowl beat the butter with the maple syrup, vanilla extract and 1 tbsp of flour until soft.
Add the eggs one at a time with 1 tbsp of flour with each egg added. Beat in thoroughly. Sieve in the rest of the flour gradually and fold lightly into the mixture using a metal spoon.
Peel, core and dice apples into 1cm cubes. Carefully fold into the cake batter.
Pour the cake mixture into the baking tray. Smooth over lightly, then bake for 35 - 40 minutes or until golden and springy to the touch. Insert a knife to check it's cooked – it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto wire rack to cool completely.