Quercyan Apple Cake

• 1 lb (.5 kg). plain flour
• 1/2 tsp (2 ml) baking powder
• 2 eggs
• 1-1/2 oz (42 grm). butter, creamed
• 3 lbs (1.4 kg). apples, peeled and thinly sliced
• 8 oz (224 grm). sugar
• fl. 4 oz (112 grm). rum
• fl. 3 oz (84 grm). orange flower water
• thinly pared rind of 1 lemon
• 1 oz (28 grm). butter, melted
• 1 egg, beaten
• caster sugar

1. Macerate the sliced apples with the filling ingredients overnight.
2. Strain the apples, reserving the juice.
3. Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre.
4. Working with the fingertips gradually add fl.
5. 7 oz (196 grm).
6. of the liquid from the apples.
7. Work into a smooth and elastic paste with your hand and leave to rest for 2 hours.
8. Roll out as thinly as possible, then transfer to a floured cloth on a large table.
9. Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper.
10. Rest it and yourself for 1 hour.
11. Brush lightly with melted butter and dust with sugar, cover with well drained apples and roll up.
12. Mix the remaining juice into the beaten egg and brush over the top.
13. Bake in a preheated oven at 190EC/390E/Gas 5 for 50-55 minutes.

flour, baking powder, eggs, butter, apples, sugar, rum, orange flower water, lemon, butter, egg, caster sugar

Taken from online-cookbook.com/goto/cook/rpage/000EC4 (may not work)