1 read dessert apple, cored, thinly sliced and
tossed in lemon juice
25g caster sugar, sifted
pinch of ground cinnamon
Method:
Preheat the oven
180.C/350"F/Gas4. Grease a deep 18cm/7in springform
tin, line the base with greaseproof paper and grease
the paper.
To make the
topping, sift the flour and cinnamon into a mixing
bowl. Rub the butter into the flour until it
resembles breadcrumbs, then stir in the sugar. Set
aside.
To make the base,
put the butter, sugar, egg and flour into a bowl and
beat for 1-2 minutes until smooth. Spoon into the
prepared tin.
Mix together the
apple slices and sultanas and spread them evenly
over the top. Sprinkle with the topping.
Bake in the
centre of the oven for about 1 hour. Cool in the tin
for 10 minutes before turning out on to a wire rack
and peeling off the lining paper. Serve warm or
cool, decorated with slices of red dessert apple and
caster sugar and cinnamon sprinkled over.