Ingredients
Serves 6 to 8
For the apple base
- 650g cooking apples, peeled, cored and sliced
- 60g sugar
- ½ lemon, juice only
- 1 tsp ground cinnamon
- 2 tbsp water
For the sponge
- 100g softened butter
- 100g caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ tsp ground ginger
- Zest of 1 lemon
- 100g self-raising flour
- 2 tbsp flaked almonds
For the orange and orangelo cream
- 200ml cream
- 4 tbsp icing sugar
- ½ orange, zest only
- 2 tbsp homemade orangelo
- You will need a 1.2 litre baking dish
Method
- Brush melted butter into the baking dish.
- Preheat the oven to 180°C/ fan 160°C/ gas 4.
- For the apple base, place the peeled cored sliced apples into a large saucepan, add the lemon juice, cinnamon, sugar and water and cook until softened and have broken down. This takes about 12 minutes.
- Spoon into the prepared baking dish and smooth out evenly.
- To prepare the sponge, cream butter, sugar and vanilla extract until fluffy and pale.
- Add the eggs, one at a time, whisking in between.
- Fold in the flour, lemon zest and ground ginger gently.
- Spoon over the apples, spread evenly and bake for 30 to 35 minutes until golden. Check by inserting a skewer into the cake part and it should come out clean.
- To serve, leave to cool slightly.
- To prepare the cream, add the cream, icing sugar, orange zest and orangelo into a bowl and whisk until soft peaks.
- To serve, portion into serving plates or bowls and serve with a dollop of orange cream.
