This recipe is somewhat different from the usual one because we are mixing it with some lemon sauce.
The apple slices are pushed down vertically so that they cook with the cake and stay moist, giving the cake a delicate fruit flavor. If you eat the cake hot, make a sharp lemony sauce to go with it.
4 ounces or 100gms of self-rising flour, butter or margarine, and sugar
Pinch of allspice
2 large Bramley apples, peeled, quartered and thinly sliced
Apple Cake Directions:
Cream the butter and sugar along till light-weight and flossy. 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.
Now you have to 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.
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
Knob of butter
Mix cornflour 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 cornflour 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.
If you love cakes try our other Jack fruit cake recipe also.