Italian Apple Cake

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Buttery sponge, topped with wafer-thin apple slices and coated in a marmalade syrup.

1 24 cm loose-bottom tart tin
1 Food processor fitted with a very fine slicing blade or a mandolin again with a very fine blade

5 med apples (2 cooking and 3 eating) I use Bramley and Pink Lady apples
115 g marmalade with or without peel, depending on your preference. old fashioned dark Seville marmalade works particularly well
2 tbsp water
170 g all purpose flour use self raising flour if your prefer but omit the baking powder
2 tsp baking powder
85g g butter
75 g light brown sugar
2 small eggs - lightly whisked
pinch salt
1 lemon (juiced)

Pre-heat the oven to 180°c
Pour the lemon juice into a large bowl. Core and slice the apples as finely as possible. Easier with a food processor fitted with a fine slicing blade, but a mandolin works well. Ensure the apples are coated in the lemon juice to stop them from turning brown. Set aside.
Warm the marmalade and water in a small saucepan (ideally a milk pan that will pour easily). Be careful not to boil; stir well. You want to dissolve the marmalade into the water and add more or less water depending on your marmalade - you want a thick syrupy consistency.
Cream together the butter and sugar until light and fluffy; add the eggs, salt and then flour and bring it together to form a stiff cake-like mixture.
Spread the mixture evenly into the tart tin. You don't need to push it up the sides of the tin - keep the cake mixture even. Don't overwork it!
Layer your paper-thin apples on top of the mixture, starting outside and working your way to the centre. Coat with a little marmalade mixture, and then add a second layer of apples. Finish with another coating of marmalade. If you have enough, go to three layers but leave space at the top of the tin - the sponge rises well!!
Cook on the middle shelf for 30 minutes. Keep an eye on the apples and place a piece of foil over the cake if it starts to brown too quickly.
Serve with vanilla ice cream, crème fraîche or cream.

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