Carina Contini is Owner of Contini George Street, Edinburgh; Cannonball Restaurant & Bar, Castlehill, Edinburgh; and The Scottish Cafe & Restaurant, located at the gardens entrance of the Scottish National Gallery, Edinburgh.

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200g unsalted butter, at room temperature

200g golden caster sugar

2 organic free range eggs

1 teaspoon vanilla extract

200g self-raising flour, sieved

1 teaspoon baking powder

Pinch of salt

100ml milk

2 cooking apples, peeled and cored

1 tablespoon sugar

1 teaspoon cinnamon

3 dessert apples, peeled, cored and sliced into thick wedges


1 Pre-heat the oven to 180°C.

2 Steam the cooking apples with a tablespoon of water until completely soft.

3 Cream the butter and sugar together until light and fluffy, then add the vanilla.

4 Fold in each of the eggs with a tablespoon of the flour, then fold in the remaining flour and cinnamon.

5 Pour the sponge mixture into a 28cm loose-bottomed, and lined cake tin.

6 Drop spoonfuls of the cooked apple into the cake mixture. Make sure the apple is evenly distributed.

7 Decorate with the top of the sponge with apple wedges. This is where you can get creative! Sprinkle some of the sugar over the top of the apples to give it a lovely golden colour once baked.

8 Bake in the pre-heated oven 40-50 minutes.

9 Once baked, allow to cool slightly in the tin.

10 Serve while still warm with a spoonful of lightly whipped cream, or creme fraiche.