Caramelized apple
slices on top and apple junks inside, this cake can be enjoyed
at teatime or served warm as a dessert with a custard sauce or
just cream.
Apple topping
100 g fine
sugar heat in a heavy saucepan on a very low fire until
golden brown
1/2 glass hot
water pour over the brown sugar and cook until the syrup
thickens,
2 medium size
apples peel and cut into halves, remove the core and
make I cm thick slices. Keep the extra cuts aside for
the dough. Cook the slices in the syrup for one minute
then strain the syrup into the cake tin. Arrange the
apple slices in circles in the syrup Keep ready. Preheat
the oven.
Pound Batter
Dough
150 g soft
butter and
150 g fine
sugar mix and beat until smooth
2 drops
vanilla essence add
3 eggs,
slightly beaten add and mix until smooth
150 g flour
and
1 teaspoon
baking powder sift together into dough
Apple cuts add
and combine with the dough.
Spoon this
mixture over the apples into the cake tin.
Line
the base and the rim (about 2 cm high) of a springform,
measuring about 23 cm, with aluminum foil. Take care that
syrup cannot flow through the base and the rim while baking.
Grease and dust the lining. Keep ready. Bake for 45 minutes
in medium hot oven or until cooked when tested with skewer.
Cool for 10 minutes. Remove the rim of the springform, turn
the cake upside down on to a plate and very carefully remove
the aluminum foil.
Serve with cream.
