200g granulated sugar
2 small Bramley cooking apples or 3 eating apples
Juice of half a lemon
300g self-raising flour
1/2 tsp baking powder
4 medium free-range eggs, lightly beaten
1 tsp vanilla extract
2 tbs sultanas
1/2 tsp cinnamon
2-3 tbs demerara sugar
Glaze 100ml cider icing sugar
1. Preheat oven to 180°C / 160°C fan / Gas 4. Line a 23cm x 23cm square baking tin with non-stick baking powder
2. Pour the cider into a saucepan and simmer for a few minutes until reduced by half. Turn off the heat, then add the butter and granulated sugar and stir until melted, then set aside.
3. Squeeze the lemon juice into a bowl and add 2 tbs of cold water. Peel and quarter the apples, remove the core and slice thinly. Dip the slices in the lemon water then place on kitchen paper on a plate to dry.
4. Add the flour, baking powder, eggs and vanilla to the butter and cider mixture and stir well with a wooden spin. Pour the batter into the led tin.
5. Scatter the sultanas over the cake mixture then arrange the apple slices on top.
6. Mix together the cinnamon and demurer sugar into a small bowl then sprinkle on the top of the cake
7. Place the tin onto the baking try and cook for 30 – 40 minutes, or until golden and a skewer comes out clean.
8. When the cake is ready, cool on a wire rack. While it is cooling, make the glaze by heating the cider in a small pan for 5 minutes or so until it has reduced by half. Turn off the heat and then stir in the 2-3tbs icing sugar and mix well. Add a little more icing sugar if needed.
9. Drizzle the glaze over the cake before cutting into squares
Excellent served warm with custard or cream or eaten cold with a cup of tea.