Place apple slices in a saucepan with 2 cups of red wine, ½ cup of sugar, and juice of ½ lemon. Cover with gauze and simmer for 20 minutes. Cool while you finish off the rest of the wine (optional).
Beat together 150gm butter, 120gm sugar, adding 3 egg yolks when creamed. Add juice of ½ a lemon. In another bowl, beat egg whites till firm, add 2 tbsp castor sugar, beat till shiny.
Sift 150gm flour in another bowl. Fold ⅓ egg whites into creamed sugar/butter, then, ½ flour, then rest of egg whites, finally remaining flour. Don't over mix. Heat oven to 170°C.
Spread half mix in an 18cm greased and papered cake tin, place half apple slices on top.
Cover with the rest of the mix (it won't cover perfectly, but don't worry. Lay the remaining slices on top. Pop into the oven for 50 minutes.
Dust with icing sugar and serve while warm with whipped cream. Enjoy....
- 3.0 largish apples, peeled and cut into 12 slices
- 2.0c red wine
- 1/2c sugar
- juice of 1 lemon
- 150.0g butter
- 120.0g white sugar
- 3.0 eggs
- 2.0Tbsp castor sugar
Kitakyushu-shi, Fukuoka, Japan