|180 g||flour — cake wheat|
|80 g||brown sugar|
|10 ml||Robertson's baking powder|
|5 ml||cinnamon — ground|
|apples — cored and unpeeled|
|30 ml||butter — melted|
|375 ml||water — boiled|
|200 g||brown sugar|
|15 ml||butter — softened|
|10 ml||Robertson's vanilla essence|
Preheat oven to 180°C.
Grease and line a 20 x 20 baking tin. In a bowl combine flour, brown sugar, baking powder, cinnamon and salt.
Thinly slice one of the apples; sprinkle with lemon juice to prevent from browning, set aside.
Finely dice remaining apple and add to flour mixture along with raisins, milk and melted butter; mix well.
Spread mixture in a prepared cake tin.
Arrange slices on top.
To make the sauce; in a bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter.
Bake in oven for 40 –45 minutes or until skewer inserted in cakes comes out clean.
Serve warm with custard.