Billington's

Directions

In a small pan heat the cider until boiling then reduce the heat and simmer gently until reduced by half. Remove from the heat and leave until cold. Peel and core the apples and cut into thick slices. Heat 25g butter and the Light Muscovado sugar in a pan until melted, stirring occasionally. Pour on to the base of a 20 cm/8 inch buttered round non stick cake tin (not loose based) lined with non-stick baking paper. Arrange the sliced apples on top of the caramel. Cream the rest of the butter and Golden Caster sugar until light and gradually beat in the eggs. Sift in the flour and baking powder and fold in carefully until well mixed. Gently stir in the cinnamon and cold cider. Spoon over the apples and bake for 25-35 minutes Gas mark 5/190ºC/375ºF until cooked through. Remove from the oven and immediately upturn the cake onto a serving plate. Serve warm.