Apple Sour Cream Cake


200g brown sugar
100g plain flour
Pinch ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
1.2kg granny smith apples
150g plain sweet biscuits
80g unsalted butter

How to make it

Finely grind biscuits and cinnamon in a blender. Add melted butter and process until combined. Press mixture into base of a lined, buttered 23cm springform pan.

Combine sugar, flour, cloves, nutmeg and cinnamon in a blender. Peel and thinly slice apples and place a layer of splices into a pan, sprinkling some sugar mixture over.

Repeat layering process and finish with sugar mixture on top, making sure mixture is distributed evenly. Spoon Pauls Light Sour Cream on top and spread evenly. Bake at 180°C (fan-forced) for 30 minutes or until apple layers are soft.

Refrigerate overnight, remove from pan and serve with Pauls Dollop Cream.