Hey,sure.
What you'll need...
(Sorry,measures are in metric.)
200 grams of self-raising flour.
200 grams of butter.
200 grams of white caster sugar.
4 eggs.
About 2 tablespoons of dark sugar.
Some lime-zest and some vanilla-sugar,pinch of salt.
2 apples,cored,peeled and cut into fairly slim wedges.
( the variety I used is called ''Goudrenet'' overhere.)
Stir the caster sugar into the (room-temperature,half melted) butter untill it's a nice and creamy mix.
Add the eggs,one by one,which should also be at room temperature,or so my late mother told me.
Sieve in the flour and the salt,litle by little and keep mixing.
Then add the vanilla-sugar and the zest,and keep mixing untill it's nice and fluffy.
Try to beat as much air into it as possible.
Grease up a fairly large springform pan and gently pour in the cake-mixture.
Even it out a little with a spoon or such,and then you gently press the apple wedges almost fully into the dough,tapered side down.
(The aim it to guesstimate how much the cake will rise,so that the wedges form a pretty circular pattern of depressions in the finished product.Not a ''must'' though,ramming them in at random and calling it Job's a good 'un works just fine.)
Pop it in a medium high oven for about 1 1/2 hour,and check now and then how the tasty bugger's doing.
A bamboo skewer should come out clean,with nothing sticking to it.
Once we're almost at that point,sprinkle on the dark sugar and return it to the oven.
Keep an eye on the sugar,it should slowly melt and form a nice pattern of caramelised little blobs.
You can cheat by hitting the Grill-setting, but don't wander off...thrust me on this.
Allow to cool a little,and use a fork or skewer to stab a pattern of tiny holes in the crust. Go about halfway trough the cake.
Give the cake a generous splash of cinnamon shnapps, I like Goldstrike by Bols.
I believe it's sold abroad as Goldshlager or something,that stuff with the flaky glittery stuff in it.
Extra jummy if you serve it with whipped cream that's been sweetened with ginger syrup.
My,how I love to derail a topic
). Clear mints work really well, I use T£sco value mints, they're not only cheap but don't have any aftificials in them. Per bottle of voddy add 170g of mints and when bottled keep it in the freezer.
