This apple slice is full of tangy, soft apple, layered between a light dairy free cake.  This slice is perfect as a dessert or just a delicious treat to have in your day.

Serves 9

Ingredients

1.5 kg apples (granny smiths), peeled, cored and cut into small pieces

150g sugar

½ lemon , juice

1 tsp ground ginger

1 tsp ground cinnamon

Batter

4 eggs

200g sugar

175 ml vegetable oil

250g flour

2 Tbsp baking powder

175 ml plant based milk or just milk

Icing sugar for dusting

Method

Begin by cooking the apples to make the filling. Place the prepared apples, sugar and spice into a medium sized saucepan along with 2 Tbsp water.  Cook over a moderate heat until the apples are very soft and mushy.  Remove and mash until smooth with a potato masher. Set aside.

Preheat the oven 180C

Prepare a square deep sided baking tin 20 cm square. Lightly grease with oil and line with paper.

To make the batter.  Beat the eggs with the sugar until light and double in volume, I used an electric mixer for this.

With the mixer running drizzle in the oil until well incorporated.

Sift the flour and baking powder together and fold into the mixture, alternating with the milk. 

Pour half the mixture into your prepared tin and bake for 10 minutes or until lightly golden and firm. When cooked remove from the oven and spread over the apple puree. Pour over the remaining batter and smooth evenly.

Return to the oven and cook for a further 30 minutes or until the centre is firm to the touch.

Cool completely in the tin.

Cut into 9 squares and dust with icing sugar.