This is a very rich, buttery cake which is best made with Bramleys, our finest cooking apple. It should be baked in a roasting tin rather than a cake tin and for the following amounts you will need a
Peel and core the apples, cut into slices and sprinkle with lemon juice to prevent discoloration.
Whisk the eggs with
Pour this batter into the prepared roasting tin, then arrange the apple slices overlapping on the top. Sprinkle the remaining caster sugar on the top and
© 1998 Alastair Little. All rights reserved.