INGREDIENTS

INSTRUCTIONS

Line a 7 inch spring clip cake tin with baking parchment.
Soften your butter or margarine and then cream thoroughly with the sugar.
Add the eggs, one at a time, beating in each one thoroughly. Beat in the
almond essence.
Make sure your oven is up to heat at 300F/Gas Mark 3/150C before you begin
to compile the cake. Gently fold the flour into your creamed mixture the
spread half in the base of the lined tin, slice in the peeled apples,
levelling the surface as best as possible. Carefully spread over the
remaining half of the cake mixture; the apples tend to skid about and make
this task difficult - a hot knife will help! Sprinkle over the flaked
almonds and put into the oven straight away. Bake for 90 minutes, cover if
your cake is browning too much. It is very tempting to take it out too soon
as the sponge will look cooked, but the apples make it a very moist mix and
it needs this long cooking time. Allow to cool for 1 hour and then tuck in
~ it is truly at its best when eaten soon after baking!
Source: Lakeland Plastics
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”