Hanna's French Apple Cake -

75 ml (3 fl oz) water

85 g (3oz) caster sugar

--DOUGH-- 100 g (3oz) blanched almonds

100 g (3oz) butter, softened

130 g (4oz) caster sugar

2 Eggs, separated

1/2 Lemon, grated rind of

--SERVE WITH-- Custard or whipped cream To Drink: - Ruby port

400F/Gas Mark

6. Beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time, then the almonds and lemon peel. Beat the egg whites until they form stiff peaks and fold carefully into the mixture. Drain the apples and transfer to an ovenproof dish. Sprinkle over the almonds. Bake the apple cake for 15-20 mins or until it is golden. Serve the cake lukewarm or cold with custard or whipped cream. Posted by : Sue Rykmans. --