Granny’s Caramelised Apple Cake.
220g soft unsalted butter, plus extra for greasing
220g soft light brown sugar, plus extra for glazing
4 whole eggs
1 tsp almond extract
220g self raising flour, sifted
4 granny smith apples, peeled & cored
Pre heat the oven to 170 degrees C & grease a round 12cm springform cake tin. Cream together the butter & sugar until pale & fluffy in an electric mixer.
Add the eggs, one at a time & whisk until fully incorporated then mix in the almond extract.
Remove from the machine & gently fold in the flour by hand using a spatula, being careful to knock as little air out as possible.
Your cake batter should just fall off a spoon, adjust this with a drop of cold milk if needed.
Slice the apples as thinly as possible then begin to put the cake mix together. Spread 1/3 of the cake batter onto the pre greased tin then top with a layer of neatly arranged apple slices (using half of them). Repeat this once more, finishing with the final 1/3 of the cake batter. top the cake with a sprinkling of brown sugar & flaked almonds then bake in the oven for 20-30 minutes, or until a skewer comes out clean!
Remove & allow to cool to room temperature, although i prefer it hot with custard!
In the restaurant we serve this warm, garnished with caramel popcorn, blackberries, stem ginger ice cream & crystillized ginger.