Canal Boat - - This Month -

A mar­riage made in heaven

Start by turn­ing on the oven to gas mark 4, 180C, 350F and but­ter­ing a deep cake tin. Into the base of a round cake tin add a few small knobs of but­ter and melt it over a low heat. Set aside to cool. Core two large eat­ing apples and very thinly slice them be­fore plac­ing the slices into the but­tered tin. Sprin­kle the apples with al­monds.

Into a bowl add the but­ter and sugar and beat to­gether un­til creamy. Slowly add the eggs beat­ing all the time and fold in the flour. Stir in the al­mond essence and in­cor­po­rate well. Add a few ta­ble­spoons of al­monds to the cake mix and blob it over the ap­ple mix. Cover it evenly and well us­ing a fork. Cook it for about 20 min­utes and run the sponge through with a knife. If the blade comes out clean the cake is cooked. Re­move it from the oven and cool it in the tin. When it has cooled run a knife around the edge, place a large plate on top of the tin and turn it over thus end­ing with the bot­tom ap­ple side up­per­most on the plate.

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