1. Preheat oven to 160°C (140°C fan) and coat 4x 10cm springform cake tins with cooking spray. Line bases with baking paper, dust tins with flour and shake out excess. Place tins on a rimmed baking sheet. Divide grated apple among tins and set aside.

2. Place flour, caster sugar, baking powder, salt, milk, oil and eggs in a bowl and whisk until smooth. Pour over apple and bake until set and golden, about 25mins.

3. To make crackled butter topping, combine all ingredients in a bowl and stir until smooth.

4 Remove cakes from oven and pour topping over cakes. Bake a further 25mins or until golden brown. Set on a rack and allow to cool completely in tins. When cool, remove from tins and transfer to a platter.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem