20 x Nutley's Fibre Biodegradable Apple Trays 12-Hole

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Equipment can have a big impact on how a recipe turns out. For this apple traybake here's what I used to get the absolute best results-

This cake can be stored in the airtight container on the kitchen counter for up to 2 days providing your kitchen is not too warm. Otherwise, as it's such a moist cake, I would recommend to keep it in the fridge and warm it gently in the microwave or low oven once you are ready to eat.There aren't many substitutions to be made with an apple traybake, but there are a couple of simple ones that you may want to experiment with. I used unsalted butter for the buttercream and the crumble topping, for the cake I used a baking spread. I have used Jazz and Pink Lady apples to make this cake, but any sweet eating apples will work. What size tin do you need for this cake?

I think this cake is simply perfect lightly dusted with icing sugar but if you're after more elaborate dessert try serving it gently warmed with a splash of cream or scoop of good vanilla ice cream! Sultanas - 1 handful. You just need enough to sprinkle over the apples. If you don't like sultanas you can leave them out. If you use eating apples you will probably need less sugar, depending on how sweet your apples are. The texture of the apples in the cake will be slightly different, again depending on the variety of apple. Flour This is a great recipe if you have a glut of apples from the garden, or some sad wilting apples sat in the fruit bowl.

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Preheat your oven to 170C / 150C Fan / 340F and grease and line a 23 x 30 cm (9 x 12 inch) high sided baking tin with baking or parchment paper.

Start by coring the apples, cutting them in half down the middle then thinly slicing. No need to peel them. The skin is very soft and sweet, especially after baking. And I love the red trim on the cake! Any recipe is much easier to make and becomes almost foolproof when you have step by step photos and instructions to match. So listed out below you'll find how to make this apple traybake so it turns out perfect. Flour & raising agents: a mixture of plain flour (all-purpose), baking powder and baking soda (bicarbonate of soda) have been used in this recipe. Use this combination of ingredients if you can for the best results. Failing that, you may substitute self-raising flour for plain flour, but remember to add only the baking soda and leave out the baking powder.

Model numbers: A2849 (United States, Puerto Rico), A3105 (Canada, Guam, Japan, Mexico, Saudi Arabia and US Virgin Islands), A3108 (China mainland, Hong Kong, Macao), A3106 (other countries and regions) Divide the mixture into two. Tip one half into a lined baking tray and press hard with the palm of your hand to evenly cover the tray’s surface. Spread any jam you have at home on top. I love pairing my apples with our homemade plum jam, but cherry or raspberry jam will work fine. This recipe has been devised using eating apples. Cooking apples are not a suitable substitute as they emit alot of liquid during cooking which would soak into the sponge cake and affect the consistency. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Once you’ve made the apple traybake batter then there’s just the easy job of pouring it into your baking tin and popping it in the oven to bake.