Apple and Cinnamon Torte Recipe

Oil, for greasing
450 g/1 lb cooking (tart) apples, sliced

Finely grated rind and juice of 1 lemon

175 g/6 oz light brown sugar
175 g/6 oz butter
75 g/3 oz rolled oats
10 ml/2 tsp ground cinnamon

2 eggs
100 g/4 oz/1 cup self-raising (self-rising) flour
75 ml/5 tbsp creme fraiche
30 ml/2 tbsp toasted flaked (slivered) almonds

Method:

Grease an 18 cm/7 in deep round cake tin (pan) with a little oil and line the base with greased greaseproof (waxed) paper. Toss the apple slices in the lemon rind and juice to prevent browning. Put 50 g/2 oz of the sugar in a flying pan (skillet) with 50 g/2 oz of the butter and heat gently, stirring, until melted. Stir in the oats and half the cinnamon. Beat together the remaining butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Sift the flour and the remaining cinnamon over the surface and fold in with a metal spoon. Fold in the apple and lemon mixture. Turn into the prepared cake tin and smooth the surface. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 50 minutes or until the centre springs back when lightly pressed. Turn out on to a sheet of greaseproof (waxed) paper on a baking (cookie) sheet and leave to cool. Slide on to a serving plate. Swirl the creme fraiche over the top, sprinkle with toasted almonds and serve.