Friday, 8 May 2020
The apple slices are pushed down vertically so that they cook with the cake and stay moist, giving the cake a delicate apple flavor. If you eat the cake hot, make a sharp lemony sauce to go with it.
INGREDIENTS
- 4 ounces (100 gm or approximately 1 c.) self-rising flour
- 4 ounces (100 gm or 1 stick) butter or margarine
- 4 ounces (100 gm or approximately 2/3 c.) sugar
- 2 eggs
- Pinch of allspice
- Brown sugar
- Cinnamon
- 2 large Bramley apples, peeled, quartered and thinly sliced
DIRECTIONS
Cream the butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well. Sift together the flour and allspice and mix into the butter mixture. Pour the mixture into a cake tin (pan) with a removable base. Push the apple slices into the mixture in a circular pattern and sprinkle the top with brown sugar and cinnamon. Bake in a moderate oven (350 degrees) or gas mark 4 for about 40 minutes until done.
=LEMON SAUCE=
INGREDIENTS
- 2 lemons
- 1 1/2 pints (900 ml or 3 c.) water (including the lemon juice and grated rind)
- 3 T. corn flour (cornstarch)
- 3 T. sugar
- Additional lemon juice
- Sugar
- Knob of butter
DIRECTIONS
Mix corn flour with a little cold water and blend to a smooth paste with 3 T. sugar. Juice and grate the rinds of the 2 lemons and add water to equal 1 1/2 pints. Heat the lemon water to boiling and slowly add it to the corn flour paste, stirring all the time until it is thick. Add a little butter and mix well. Reheat if necessary. Serve the cake hot with plenty of lemon sauce poured over the top.