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Applecake

ingredients

175 g (6 oz) softened butter
350 g (12 oz) caster sugar
3 size 3 eggs
350 g (12 oz) plain flour, sifted
15 ml (1 tbsp) baking powder
45 ml (3 tbsp) milk
pinch salt
396 g (14 oz) tin of apples, drained
275 g (10 oz) caster sugar
90 ml (6 tbsp) milk
50 g (2 oz) butter

method

1. Cream the butter and caster sugar together in the processor bowl until light and fluffy. Stop the processor two or three times during creaming to scrape down the mixture.

2. Add the eggs one at a time through the feed chute, with the processor running.

3. Slowly add the flour, baking powder, milk and salt to the creamed mixture down the feed chute, using either a pulsing action or variable speed. Stop the food processor as soon as the flour is incorporated into the mixture.

4. Place the cake mixture into a buttered 23cm (9") squared cake tin and arrange the apples on top. Bake at 150°C, 300°F, Gas No. 2 for 1 - 1 1/4 hours, until a cocktail stick inserted into centre of cake comes out clean.

5. Put the sugar, milk and butter into a saucepan and cook for 20 minutes. Pour over warm cake. Serve hot or cold with cream.

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