Apple And Walnut Cake

Directions

1. Put the brown sugar and 75g of the butter in a heavy based saucepan in the simmering ovenuntil melted.
2. Transfer to the simmering plate bring to the boil and cook for 2 min stirring.
3. Spread twothirds over the base of a 250mm springrelease cake tin.
4. Carefully add in 150ml water to the caramel remaining in the pan and return to the heat.
5. Bring to the boil and simmer till the caramel is dissolved and syrupy.
6. Peel core and thickly slice the apples Arrange over the base of the tin. Mix together the grated lemon rind nutmeg cinnamon and walnuts.
7. Scatter over the apples.
8. Cream the remaining butter and caster sugar together in a bowl.
9. Gradually beat in the egg yolks with the lowfat milk. In a separate bowl whisk the egg whites till stiff.
10. Fold into the creamed mix alternately with the flour.
11. Spoon the mix over the apples in the tin and smooth proportionately.
12. Bake on the grid shelf on the floor of the roasting ovenfor 40 min.
13. Slide the cool plain shelf onto the runners just above towards the end of cooking if the cake appears to be overbrowning.
14. Leave to cold in the tin for 5 min then invert onto a wire rack and brush the apples with the remaining caramel.
15. Serve while still slightly hot with came fraiche flavoured with a little minced stem ginger.
16. For optimum colour and flavour use light muscovado sugar. This cake will keep well wrapped in foil and stored in an airtight container in a cold place for up to 2 days.
17. Makes 8 slices