Apple & Walnut Slices. A Sugar pastry base, coated with layers of sponge and bramley apple and topped with chopped walnuts and sugar.
You will require a 23cm x 34cm baking tray with a 2cm lip.
Place the eggs and sugar into a mixing bowl and beat until light and creamy. Add the softened margarine or butter and beat until absorbed then add the flour and salt, fold in gently until the mixture becomes a reasonably firm paste.
Tip the paste onto a floured surface, coating with some additional flour to prevent the dough from sticking to your rolling pin. Roll the dough to the size of your baking tray and gently place it on the tray so as it covers the surface. Put the tray in the fridge.
Place the margarine and sugar into a mixing bowl and beat for 3 minutes. Add the eggs, one at a time, and mix until absorbed. Add the flour and milk and gently mix until absorbed.
Peel and core your cooking apples, cut them in half, lay them on a chopping board, flat side down, and cut them into very thin slices.
Place the apple slices under water to prevent them from going discoloured.
Preheat your oven 150ºC, Gas mark 3.
Remove your tray from the fridge and cover the pastry with half of your sponge mixture. Drain the apples, shaking off all the water, and arrange them over the sponge mix so as the sponge mix is completely covered. Now cover the apples with the remaining sponge mix so as the apples are completely covered.
Mix the walnuts with the caster sugar and then sprinkle them over the surface of the sponge mixture as evenly as possible.
Place the tray in the middle of the oven for 60 minutes.
When cooked, allow to cool for 20 minutes.
Cut the cake, 6 x 4 to achieve the desired amount of portions.
Ingredients
Directions
You will require a 23cm x 34cm baking tray with a 2cm lip.
Place the eggs and sugar into a mixing bowl and beat until light and creamy. Add the softened margarine or butter and beat until absorbed then add the flour and salt, fold in gently until the mixture becomes a reasonably firm paste.
Tip the paste onto a floured surface, coating with some additional flour to prevent the dough from sticking to your rolling pin. Roll the dough to the size of your baking tray and gently place it on the tray so as it covers the surface. Put the tray in the fridge.
Place the margarine and sugar into a mixing bowl and beat for 3 minutes. Add the eggs, one at a time, and mix until absorbed. Add the flour and milk and gently mix until absorbed.
Peel and core your cooking apples, cut them in half, lay them on a chopping board, flat side down, and cut them into very thin slices.
Place the apple slices under water to prevent them from going discoloured.
Preheat your oven 150ºC, Gas mark 3.
Remove your tray from the fridge and cover the pastry with half of your sponge mixture. Drain the apples, shaking off all the water, and arrange them over the sponge mix so as the sponge mix is completely covered. Now cover the apples with the remaining sponge mix so as the apples are completely covered.
Mix the walnuts with the caster sugar and then sprinkle them over the surface of the sponge mixture as evenly as possible.
Place the tray in the middle of the oven for 60 minutes.
When cooked, allow to cool for 20 minutes.
Cut the cake, 6 x 4 to achieve the desired amount of portions.