170g golden caster sugar
1 tsp of vanilla essence
1/2 tsp of almond essence
85g of butter
75 mls of milk
125g of plain flour
2 tsp of baking powder
3 bitter red apples, cored and cut into thin slices
the juice of 1 small lemon
Preheat the oven to 200C and line an 9in tart tin.
Half the apples and core them. Slice each half thinly, you now have a collection of semi circle moon-shaped slices.
These are too stiff to roll into a rose just yet. Add the juice of a lemon to a pint of water in a bowl and bring to a simmer. Add all of the apples and allow them to soften. You need to be able to bend them but they do not need to be mushy at all.
Gently strain the apples. Set aside. Whisk the eggs, sugar, vanilla and almond essence until the mixture is thick and light and fluffy and the whisk leaves a pattern when it is lifted out. Melt the butter in a saucepan, stir in the milk, fold this into the egg mixture.
Sift in the flour and baking powder and also fold these carefully into the mixture.
Scoop the cake batter into the prepared tin and smooth the surface.
Roll the first apple slice into a cylinder and then add a few more around it to form petals. Have the red skin facing up. Place this rose down into the batter mixture towards the edge . A knife across laid across the top of the tin can hold the rose in place for you. Repeat with the rest of the apple slices.
Sprinkle some caster sugar over the cake and bake in the oven for ten minutes, then reduce the oven temperature to 180C and bake for a further 20 minutes or until the batter has risen and is golden.
Remove from the oven and allow to cool before gently removing from the the tin.