Golden Dutch Apple And Lemon Cake
|Caster sugar||9 Ounce|
|Milk||1⁄4 Pint (150 Milliliter Or 2/3 Cup)|
|Dried milk powder||15 Milliliter (1 Tablespoon)|
|Self rising flour||6 Ounce|
|Baking powder||1 Teaspoon|
|Cooking apples||4 , peeled, cored and sliced|
|Lemon rind||1 Tablespoon, grated|
Whisk the eggs and all but 30 ml/2 tbsp of the sugar in a bowl until thick and very pale yellow.
Heat the butter or margarine and milk in a saucepan until the fat melts.
Whisk in the milk powder.
Bring to the boil and stir into the eggs and sugar.
Sift the flour and baking powder over the surface and fold in with a metal spoon.
Pour into a greased and floured 28 X 18 cm/11 X 7 in shallow baking tin (pan).
Lay the slices of apple over the surface.
Mix the remaining sugar with the lemon rind and sprinkle over.
Bake in a preheated oven at 200Â°C/400Â°F/gas mark 6 for 25 minutes until golden brown and the centre springs back when lightly pressed.
Leave to cool in the tin, then loosen.
Wrap and transport in the tin.