Red dessert apple, cored, thinly sliced and
tossed in lemon juice
Caster sugar, sifted
Pinch of ground cinnamon
Preheat the oven to 180oC/350oF/Gas
4. Grease a deep 18cm springform tin, line the base with greaseproof
paper and grease the paper.
To make the topping, sift the flour
and cinnamon into a mixing bowl. Rub the butter into the flour until it
resembles breadcrumbs, then stir in the sugar. Set aside.
To make the base, put the butter,
sugar, egg and flour into a bowl and beat for 1-2 minutes until smooth.
Spoon into the prepared tin.
Mix together the apple slices and
sultanas and spread them evenly over the top. Sprinkle with the topping.
Bake in the centre of the oven for
about 1 hour. Cool in the tin for 10 minutes before running out on to a
wire rack and peeling off the lining paper. Serve warm or cool,
decorated with slices of red dessert apple and caster sugar and cinnamon