Ingredients
| Qty | Unit | Item |
|---|---|---|
| 1850 | gm | Butter |
| 200 | gm | Lemon rind –grated |
| 1600 | gm | Castor sugar |
| 30 | Eggs | |
| 1550 | Sr flour | |
| 750 | gm | Plain flour |
| 800 | gm | Milk |
| 20 peeled and ¼ rd | Granny smith apples | |
| 50 | gm | Gelatine |
| 400 | ml | Water |
| 400 | ml | Apricot jam- strained |
Preparation
- 1Grease and line trays.
- 2Cream, butter, rind, sugar until light and fluffy.
- 3Beat in eggs one at a time until combined.
- 4Stir in sifted flours and milk.
- 5Pour into trays.
- 6Cut apples into quarters and slice about three quarters of the way in longways.
- 7Arrange the apples through the cake.
- 8Bake in moderate oven for about 1 hour.
- 9Sprinkle gelatine over water and dissolve over hot water, add the jam.
- 10Spread half the jam over the hot cake.
- 11Cool cake in the trays.
- 12Remove from trays.
- 13Brush with the rest of the warm jam mixture.