Reuben Riffel's Apple Cake PICTURE: Quivertree Publications
MOTHER’S Day is a few days away and if you are still searching for the perfect gift, you’re running out of time. Why not make your mother these amazing recipes on her special day?

Treating your queen to lunch at a fancy restaurant is always an option, but your chances of finding a seat at your mom’s favourite restaurant are slim. What better way to show mom your love and appreciation by surprising her with a home-cooked meal.

This Sunday, let your mom put up her feet and stay out of the kitchen while you create a five-star dish that she will never forget. Whether it’s her favourite casserole, a delicious seafood dish or a sweet treat, our moms appreciate nothing more than our efforts to make them smile.

Local chef Reuben Riffel share some of his Mother’s Day recipe suggestions that are guaranteed to a make her day.

A little effort goes a long way, so leave the bacon and eggs for another day and wow her with your newfound culinary skills.


Apple Cake

Ingredients

110g flour

¾ tsp baking powder

salt

4 large apples, peeled, cored and diced into 3cm pieces

2 large eggs, at room temperature

150g caster sugar

½ tsp vanilla extract

115g butter, melted and cooled to room temperature

whipped cream, crème fraîche or vanilla custard, for serving

Topping:

6 tbsp unsalted butter

1/3 cup sugar

800g Granny Smith apples, peeled, cored and cubed

Method

Preheat the oven to 180C. Move the oven rack to the centre. Grease and line a 20cm round loose-based cake tin.

Mix together flour, baking powder and a pinch of salt.

In a separate large bowl, beat the eggs until foamy, then whisk in the sugar and add vanilla.

Whisk in half the flour mixture, then gently stir in half the butter. Stir in the remaining flour, then the rest of the butter.

Fold in the apple cubes so they’re well coated with batter. Transfer the mixture to the prepared tin and smooth the top a little. Bake for 50 to 55 minutes, until a skewer inserted into it comes out clean. Let the cake cool for 10 minutes, then remove from the tin and cool on a wire rack.

Topping: melt the butter in a nonstick pan over medium heat, and sprinkle over the sugar. Stir until the sugar melts, then add the apple cubes Cook until they’re brown and caramelised (about 10 minutes).

Serve with dollops of cream, custard or crème fraîche.