- 8 pink lady applesor 2 lbs. cooking apples peeled and cored and thinly sliced
- 228g self-rising floura little extra if you need, gluten-free if required
- 1 largeegg (beaten)
- 113g slightly salted butter or margarineblock
- 113g caster sugar
- 1tsp vanilla bean paste or 1 vanilla bean pod de seeded
- 2pinches sea salt
LISA’S TIP – This cake can be made in advance and reheated when ready to serve, alternatively, you can also freeze this cake and reheat. You can also make this cake using plums if you prefer. I personally like to bake in a square tin as it’s easier to cut smallish squares, so everyone gets a taster, equally as good in a round tin too!