Bramley apple of my eye cake
4 large eggs
8oz self-raising flour
For the filling
1 x jar of lemon curd
4-5 Bramley apples (peeled, cored and sliced)
2oz caster sugar
1tbs elderflower cordial
1. Pre-heat oven to Gas 4, 160C (fan oven), 180C or 350F.
2. Grease and base-line the bottom of two 8” (20cm) sandwich tins or cake tins.
3. Cream margarine or butter together with the sugar, until light and fluffy.
4. Beat the eggs and then add them to the mixture, gradually and beating well after each addition. Sieve the flour and fold into the mixture with a metal spoon.
5. Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven. Remove and allow to cool for about one to two minutes.
6. To make the apple filling, add the apples, sugar and elderflower cordial to a saucepan and simmer gently until the apples are soft and pulpy.
Set to one side to cool and thicken.
This can be done before baking the cake and they can be kept in the fridge until needed.
To assemble the cake, remove from the tins and allow to cool completely on a wire rack.
7. When cool, carefully slice through each cake with a bread knife to give you four cakes.
8. Place the first cake layer on a cake stand and spoon lemon curd over the cake before adding some of the stewed Bramley apples.
9. Continue to layer the cake this way with the remaining lemon curd and stewed Bramley apples, leaving the top cake free of lemon curd and apples.
10. For the drizzle icing, sieve the icing sugar into a bowl and add the elderflower cordial gradually until you have a thick paste.
You can spoon this over the top of the cake and allow it to drizzle down the sides of the cake if you really want.
11. Now you can decorate with the edible daisies or edible flowers.