Apple and Cinnamon Crumble Cake

Cut butter into 3 portions and freeze. THE BUTTER MUST BE FROZEN for later steps.

Preheat oven to 180°C.

Combine semolina, sugar, flour, cinnamon and salt in a bowl. Toss about, or stir with a wooden spoon, to evenly distribute. Set aside.

Mix vanilla bean paste and lemon juice together in a small bowl.

Peel and coarsely grate apples into a separate bowl. Stir through the vanilla bean paste/extract and lemon juice to keep the apple from browning.

Line the base and sides of a 20/22cm springform cake tin. Also grease lining paper on the sides with the extra butter.

Take the butter out of the freezer and coarsely grate a third of it across the base of the springform tin. Gently encourage the grated butter into spots that don't look as well covered.

Scoop out a cup of dry ingredients and sprinkle it across the top of the butter layer, distributing the dry ingredients evenly.

Spread half the apple mixture on top of the dry ingredients layer.

Scoop another cup's worth of dry ingredients and sprinkle over the top of the apple.

Grate another third of the butter on top. (If it feels like it's starting to melt, pop the butter back into the freezer for 15 minutes or so.)

Spread the other half of the apple mixture on top of the butter layer.

Arrange the crushed walnuts across the apple layer.

Sprinkle the rest of the dry ingredients on top. Finish with the last of the butter.

Place on a baking tray and bake for 30-35 minutes, until the top is slightly browned, just before the nuts begin to burn.

Allow the cake to cool in the tin, then spring open.

Serve with cream, ice cream or yoghurt.