Ingredients
For Mixture

125 g (4½ oz) margarine
125 g (4½ oz) sugar
2 tsp vanilla sugar
¼ tsp lemon essence
1 pinch salt
3 eggs
200 g (7 oz) plain flour
2 tsp baking powder
1-2 tbsp wine

For the topping

750 g (1 lb 10 oz) apples
25 g (1 oz) melted margarine
40 g (1½ oz) sultanas (optional)

For the apricot syrup

2 tbsp apricot jam
(Strained through a sieve)
1tbsp water

Method

For the mixture

Use an electric whisk or food processor to cream the margarine at high speed, then gradually add the sugar, vanilla sugar, the lemon essence and a pinch of salt. Continue to beat until the mixture is light and fluffy. Add the eggs as you beat (one every 30 seconds or so). In a bowl, sift together the flour and the baking powder. Gradually add them and the wine to the creamed fat, beating continuously at medium speed. Only use as much wine as is necessary to give the mixture a slow dropping consistency.

For the topping

Peel, quarter and core the apples. Make a few parallel cuts on the peeled sides of the apple quarters and then arrange them in a flower-shape on top of the mixture. Melt the margarine and brush the apples with it. Sprinkle with sultanas, if using.

Oven Temperatures

1. Conventional oven—– about 180 deg C / 350 deg F (preheated)
2. Fan-assisted oven—– about 160 deg C / 325 deg F (not preheated
3. Gas oven————– mark 2-3 (not preheated)
Baking time————–40 - 50 minutes