Line a 12 x 9 inch baking tray with greased baking paper and heat the oven to 180°C/350°F/gas mark 4.
Peel and slice Bramleys thinly into salted water to keep their colour.
Place flour, baking powder and sugar in a large bowl. Beat the eggs with the almond essence and mix into the flour together with the melted butter. Spread half the mixture into the baking tin followed by an even layer of all the apple slices. Spread the rest of the mixture over the top and sprinkle generously with almonds.
Bake for 1 ¼ hours or until the cake is golden and firm. Cool, then remove paper and sprinkle with caster sugar.
Serve warm with custard as a dessert, or cold. Lovely.
1lb Bramley apples
12oz Self-raising flour
2 teaspoons Baking powder
12oz Caster sugar
1 teaspoon Almond Essence
8oz Melted Butter
Posted by: Daniel Twigg