Wallis' Apple Tartin Cake

• 6 cooking apples (about 1 kilo)
• 150 g butter
• 150 g white sugar
• 1/2 - 2 teaspoon cinnamon (to suit your taste)
• cake batter
• 150 g self raising flour
• 150 g plain flour
• 7 teaspoons water
• 1 teaspoon vanilla
• 150 g butter, room temp
• 3 tablespoons sugar

1. Apple mix:
2. Peel, core and slice the apples and set aside.
3. In a large, heavy based frypan, melt the butter then add the sugar. When golden (almost brown) add the cinnamon. Remember to stir constantly as caramel burns fast!
4. Add the apples and cook for 60 seconds.
5. Pour mix evenly into a well greased and well lined 20cm round cake tin.
6. Let cool while making the cake mix.
7. Cake:
8. In a medium sized bowl, add the flour, sugar, butter and vanilla, beat.
9. Add the water a little at a time. It will be quite thick, this is correct.
10. Gently add "blobs" of the mix all over and pat the cake mix over the apples (Wallis used a fork).
11. Place into a pre-heated 200oC oven for 50 -55 minutes.
12. Once cooked, cool in the tin for 10 mins and then turn onto a plate.
13. traditionally enjoyed at room temperature with a blob of cream and a cup of tea for afternoon tea.

cooking apples, butter, white sugar, cinnamon, cake batter, flour, flour, water, vanilla, butter, sugar

Taken from www.food.com/recipe/wallis-apple-tartin-cake-483336 (may not work)