Instructions: Lightly grease a deep 200mm loosebottomed cake tin.

Measure the flour baking powder sugar eggs almond extract and melted butter into a bowl mix well until blended then beat for a minute.

Spread half this mixture into the tin. Thickly slice the apples and lay on top of the mixture in the tin piling mostly towards the centre.

Using 2 dessertspoons roughly spoon the remaining mixture over the apples. this is an awkward thing to do but just make sure that the mixture covers the centre well as it will spread out in the oven.

Sprinkle with the flaked almonds.

With the grid shelf on the floor of the roasting oven and the cold plain shelf nn the second set of runners cook the cake for about 20 minutes or until pale golden brown watching carefully.

Transfer the plain shelf (which is very hot!) to the middle of the simmering oven and then lift the cake very carefully on to this and bake for a further 30 to 40 minutes or until a skewer comes out clean when inserted into the centre of the cake.

Bake on the grid shelf on the lowest set of runners in the baking oven for about 1 1/4 hours until a skewer comes out clean when inserted into the centre of the cake.

If the cake is getting too brown protect with the cold plain shelf hung above the cake.

The apples can be windfalls or even shrivelled ones left in the fruit bowl. Serve warm with ice cream or creme fraiche as a dessert or with coffee in the morning as one would a danish pastry again warm dusted with icing sugar.

Serves 6

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