Line a 22cm square or round cake tin with baking paper. Grease well with a layer of soft butter.Cut the apples into thin wedges. Place the wedges in a bowl of water with a little lemon juice added, to prevent the apple from discolouring. Chop up a few of the apple slices and set aside.Heat the butter, sugar, 125ml syrup and milk in a saucepan. Simmer for a few minutes until the sugar has dissolved. Remove from the heat and set aside to cool. Stir in the egg.Sift the cake flour, spices and baking powder together. Fold into the butter mixture along with the reserved apple pieces. Fold until just mixed. Pour the mixture into the cake tin. Arrange the slices of apple over the batter so that they overlap slightly. Drizzle with half of the melted butter. Bake in a preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Drizzle the apples with the remaining butter halfway through the baking time. Set aside for 10 minutes.Heat the remaining syrup and cream together until melted.Invert the cake onto a wire rack then onto a serving platter. Cut into squares, if you prefer. Drizzle the cream sauce over the top of the cake. Serve warm.Text and image source: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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