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.
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