ingredients
makes 9
1 large cooking apple
2 tablespoons granulated sugar
1 cup + 2 tablespoons self rising flour
1/2 cup margarine
1/2 cup superfine sugar
2 medium eggs
milk to mix
1/4 pint whipping cream
1/4 pint cold, thick custard
1 large red eating apple
method
1. Preheat oven to moderately hot, 190°C (375°F).
2. Grease a 8 inch square, fairly deep cake pan. Line tin with greaseproof paper. Grease the paper.
3. Peel, core and slice the cooking apple and stew with granulated sugar and one tablespoon water. Drain well and leave to cool.
4. Sift the flour.
5. Cream the margarine with the superfine sugar until light and fluffy.
6. Add the beaten eggs a little at a time and beating well.
7. Using a metal spoon, carefully fold in the flour.
8. Add enough milk to give a consistency which will drop easily from a spoon when shaken.
9. Spoon mixture into prepared tin and bake in centre of the preheated oven for 30-45 minutes, or until golden brown and firm to the touch.
10. Leave the cake to cool on wire rack.
11. Whip the cream until thick, mix half with the cold custard and stewed apple, reserving half for topping.
12. Cut the cake into nine equal pieces. Cut each piece into two layers and sandwich them with cream mixture.
13. Wash and core the red apple but don't peel it. Cut it into wedges.
14. Spread the rest of the cream on top of the cakes. Decorate with apple wedges and serve immediately. (If you can't serve the cakes at once, dip the apple slices in lemon juice to prevent them from discolouring.)
