Instructions: Grease a 20cm X 30 cm Lamington pan.

*Prepare the pastry:
Sift flour and icing sugar into a bowl and rub in the butter. Add the egg yolk and mix gently to a firm dough.

Press mixture over the base of the prepared pan.

*Prepare the filling:
Beat the butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time beating well between additions. Add rind, almonds, flour and brandy and beat until just combined.

Peel, core and finely slice the apples.

Press the filling evenly over the base of the prepared pastry and arrange the apple slices neatly over the filling in an overlapping fashion.

Bake in a moderately hot (350 C) for 20 minutes and then reduce heat to moderate (320 C) and bake a further 20 minutes until the filling is set and the apples are lightly browned.

Combine jam and brandy in a pan and heat until jam has dissolved. Brush over the apples while warm to glaze.

Serve with afternoon tea.

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