Ingredients
For the cake
juice of 1 lemon
4 small cooking apples
1 tsp ground cinnamon
200g caster sugar
200g butter or margarine
200g self-raising flour
4 medium eggs
For the crumble
1 tsp ground cinnamon
50g caster sugar
50g butter or margarine
50g self-raising flour
Method
- Grease and line a springform tin, and set the oven to 180oC.
- Peel and core the apples, cut them into very thin slices, place in a bowl, just cover with cold water, and add the lemon juice.
- Mix all the crumble ingredients together, and rub gently with your fingertips until it has the texture of rough breadcrumbs.
- Put the remaining sugar (200g) and the eggs in a large bowl, and beat very thoroughly, until you can leave a trail on the surface of the mixture.
- Meanwhile, gently melt the butter or margarine, turning off the heat while there are still some solid lumps left in it, stir and leave to sit for a few minutes.
- Pour the melted butter or margarine into the sugar and egg mixture, sift in the remaining flour (200g) and fold into the mixture gently.
- Strain the apple pieces.
- Pour half of the mixture into the tin, then add a layer of apple slices, then add the rest of the mixture and another layer of slices. Top with the crumble mixture.
- Bake for 45 minutes.