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1
Put the brown sugar and 75g of the butter in a heavy based saucepan in the simmering ovenuntil melted.
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2
Transfer to the simmering plate bring to the boil and cook for 2 min stirring.
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3
Spread twothirds over the base of a 250mm springrelease cake tin.
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4
Carefully add in 150ml water to the caramel remaining in the pan and return to the heat.
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5
Bring to the boil and simmer till the caramel is dissolved and syrupy.
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6
Peel core and thickly slice the apples Arrange over the base of the tin.
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7
Mix together the grated lemon rind nutmeg cinnamon and walnuts.
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8
Scatter over the apples.
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9
Cream the remaining butter and caster sugar together in a bowl.
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10
Gradually beat in the egg yolks with the lowfat milk.
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11
In a separate bowl whisk the egg whites till stiff.
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12
Fold into the creamed mix alternately with the flour.
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13
Spoon the mix over the apples in the tin and smooth proportionately.
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14
Bake on the grid shelf on the floor of the roasting ovenfor 40 min.
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15
Slide the cool plain shelf onto the runners just above towards the end of cooking if the cake appears to be overbrowning.
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16
Leave to cold in the tin for 5 min then invert onto a wire rack and brush the apples with the remaining caramel.
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17
Serve while still slightly hot with came fraiche flavoured with a little minced stem ginger.
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18
For optimum colour and flavour use light muscovado sugar.
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19
This cake will keep well wrapped in foil and stored in an airtight container in a cold place for up to 2 days.
