INGREDIENTS

INSTRUCTIONS

6
Grease a 20cm springform pan.  First, prepare the apples by peeling and
quartering them. Remove the  core, then with a sharp knife, score each
apple piece on the peeled  surface about eight times. When all apples
are scored, brush with  lemon juice of soak in a water bath of lemon
juice and water.  Cream butter, rind and sugar in a small bowl with
electric mixer until  light and fluffy. Beat in eggs one at a time, and
beat until well  combined. Transfer mixture to large bowl, stir in
sifted flours and  milk. Take care to mix the batter well so that there
are no floury  areas. Spread into prepared pan and smooth the surface.
Drain the apple quarters well and arrange them, rounded side up, over
the entire surface of the cake so that they are not quite touching.  At
this stage there will be several pieces of apple left over. Bake  the
cake at 190c. for about 1 hour. After the first ten minutes or so  of
baking, the apples will probably sink to the bottom of the cake.
Carefully open the oven door and place all remaining pieces of apple
over the surface of the cake. These will then remain on the surface  of
the cake. If the original apples did not sink, simply push them  down
gently with the remaining pieces of apple. Complete the baking.
Sprinkle the gelatine over the water and allow to soak for 2 minutes.
Stir to combine then microwave for about 10 seconds to dissolve. Add
the jam and mix well. While still hot, brush half jam mixture over  hot
cake, then allow the cake to cool in the pan. Remove the cake  from the
pan, brush with remaining warmed jam mixture. Sprinkle with  toasted
coconut or almonds if desired.  Converted by MC_Buster.  Per serving:
1966 Calories (kcal); 180g Total Fat; (80% calories from  fat); 24g
Protein; 74g Carbohydrate; 1016mg Cholesterol; 1892mg  Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable;  Converted by
MM_Buster v2.0n.

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