This recipe is for one of the best sellers from the tea rooms and I made it the other day here in the jungle. Oh Boy! They say it's best left a day for the moisture to develop, no chance....
125g soft butter
125g sugar
grated zest and juice of half a lemon
1tsp baking powder
125g flour
3 small eating apples
2tbsp flaked almonds
Butter a 20cm springform cake tin and heat oven to Gas 4, 180 degrees C
Beat the butter and sugar together until creamy and light in colour.
Add egg yolks, one at a time, followed by lemon juice and zest.
Sift in the flour, baking powder and mix together.
In a small clean bowl whisk the egg whites until they form stiff peaks.
Add a small amount to the mix and stir to slacken the mixture. Using a large metal spoon gently fold in the remainder.
Peel, core and have the apples.
With the curved side uppermost, and without cutting right through, make as many fine slices as possible.
Spoon mix into tin, then push apple halves into the mix curved side up.
Sprinkle surface with almonds.
Bake 35-40 minutes.
Enjoy!
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