AuthorEmily GrayCategoryBaking, Emily\'s Kitchen & Bar, Snacks, Vegetarian
225 g Butter, softened, plus extra for the tin
450 g Cooking apples, such as Bramley
½ Lemon, juiced
280 g Golden caster sugar
4 Eggs
2 tsp Vanilla extract
350 g Self-raising flour
2 tsp Baking powder
Demerara sugar, for sprinkling
1
Heat the oven to 180°C/gas mark 4.
2
Butter, then line a rectangular baking tin, approximately 27cm x 20cm, with baking parchment.
3
Peel, core, and Finley slice the apples.
4
Squeeze over the lemon juice, then set aside.
5
Place the butter, caster sugar, eggs, vanilla, flour, and baking powder in a large bowl, then mix well until smooth.
6
Spread half of the mixture into the prepared tin.
7
Arrange half of the apples over the top of the mixture, then repeat the layers.
8
Sprinkle over the Demerara sugar.
9
Bake for 45-50 minutes, until golden and springy to the touch.
10
Leave to cool for 10 minutes, then turn out of the tin and remove the parchment.
11
Cut into bars, or squares.
Ingredients
225 g Butter, softened, plus extra for the tin
450 g Cooking apples, such as Bramley
½ Lemon, juiced
280 g Golden caster sugar
4 Eggs
2 tsp Vanilla extract
350 g Self-raising flour
2 tsp Baking powder
Demerara sugar, for sprinkling