Prep 20 mins
Cook 45 mins
This is a recipe given to me about 30 years ago by a friend living in Somerset, England. It is extremely easy to make, but the finished cake looks very professional. The ingredients can be doubled or even trebled and the result is always good. Originally, I was given the recipe using only one egg, but the resulting cake is far too small, particularly when entertaining. Sometimes, I vary the sugar in the pastry and substitute light brown sugar flavoured with vanilla, which is available in French supermarkets. I melt the butter in my microwave in a bowl and then complete the pastry in the bowl.
- 250 g butter
- 250 g plain flour
- 250 g caster sugar
- 2 large eggs, lightly beaten
- 3 -4 apples, peeled, cored and sliced
- brown sugar
- demerara sugar, for topping
- Melt the butter.
- Add the flour and caster sugar and mix to a paste, adding the two eggs to make the mixture slacker.
- Put half the mixture in a lightly greased rectangular pan, and flatten it.
- Arrange half the sliced apples on top and sprinkle with brown sugar and cinnamon to taste. Add the remaining apples and, again, sprinkle with brown sugar and cinnamon.
- Spread the remaining paste on top of the apples. Don't worry if they are not all covered - it really doesn't matter.
- Sprinkle top with demerara sugar.
- Put in oven (190°C)and bake until top is golden (about 45 minutes).
- Remove from oven and eat warm or cold with cream, custard or ice cream.