Preheat the oven to Gas 6, 200 °C, fan180 °C., 400F
Firstly, make the biscuit base. Rub 225g of self raising flour with 115g of soft brown sugar, 50g of ground almonds and 125g of salted butter. Once this resembles fine breadcrumbs mix in the 2 beaten eggs until it resembles a firm dough.
Press the mixture into a well greased and lined 25cm/10inch tin, trying to make the base layer as even as possible. Once at this stage sprinkle the remaining 50g of ground almonds on top of the pressed out base layer. Place in the fridge and allow to chill.
To make the topping for the cornish apple cake. Mix together 100g of self raising flour, 125g of soft brown sugar, 2tsp of cinnamon and 100g of butter. Mix this together by hand until this ressembles a crumble apperance.
To make the filling; Place the apples into a bowl i with the 125g of dark brown sugar and 2tsp of lemon juice
To assemble the cornish apple cake; remove the chilled base from the fridge. Arrange apples on top. Sprinkle on crumbled topping making sure to cover all the apple. Bake for 60 minutes. The top of the cake should be golden in colour when removed from the oven. The cake would be best served warm but is lovely cold as well. When serving warm I would serve it with custard and cornish clotted cream. Enjoy!
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