Ingredients:

175g soft light brown sugar
250g butter
900g dessert apples such as coxs
grated rind of 1 lemon
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
50g walnut places
175g caster sugar
3 eggs separated
1 tbsp milk
175g plain white flour

To serve:

creme fraiche
2 pieces preserved stem ginger in syrup drained and chopped

Put the brown sugar and 75g of the butter in a heavy based saucepan in the simmering ovenuntil melted.
Transfer to the simmering plate bring to the boil and cook for 2 minutes stirring.

Spread twothirds over the base of a 250mm springrelease cake tin.

Carefully add 150ml water to the caramel remaining in the pan and return to the heat.

Bring to the boil and simmer until the caramel is dissolved and syrupy.

Peel core and thickly slice the apples Arrange over the base of the tin. Mix together the grated lemon rind nutmeg cinnamon and walnuts. Scatter over the apples.

Cream the remaining butter and caster sugar together in a bowl.

Gradually beat in the egg yolks with the milk. In a separate bowl whisk the egg whites until stiff.
Fold into the creamed mixture alternately with the flour.

Spoon the mixture over the apples in the tin and smooth evenly.

Bake on the grid shelf on the floor of the roasting ovenfor 40 minutes.

Slide the cold plain shelf onto the runners just above towards the end of cooking if the cake appears to be overbrowning.

Leave to cool in the tin for 5 minutes then invert onto a wire rack and brush the apples with the remaining caramel.

Serve while still slightly warm with came fraiche flavoured with a little chopped stem ginger.

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 cool place for up to 2 days.

Makes 8 slices