The sweet, red Starking apples are my favourite. Freshly picked and with a little cheese, they’re a treat worthy of the gods; did Hera ever try them like this? I often buy too many, but apples are so easy to prepare in all manner of ways that there’s no need for any to go wasted.

2 eggs, 4 oz butter, 6 oz sugar, 8 oz self-raising flour.
That’s it, and very useful has this basic mix been to me over the years. You can add some cocoa, vanilla essence, almond essence, etc. to the mixture. This is truly a very basic recipe you can fling together in a hurry, and liven up as you choose.

For this cake, you need apples, obviously, which you either cook yourself or use canned apples.

To prepare the apples:
Core and quarter the apples, peeled or unpeeled as you prefer; I no longer peel mine. – the skins are good for you.
Place in a pot, cover with water and add sugar to taste.
Bring to the boil for a few minutes – you don’t want them too soft.
Drain and spoon into a greased baking dish or pan.
I like to use a square or rectangular one as I find it easier to cut even pieces.
Preheat your oven to 375 degF while you mix the cake.

To prepare the basic 2-4-6-8 cake topping:
Cream 4 oz butter and 6 oz sugar
Beat in 2 eggs and mix well
Gradually beat in the flour
Add a little vanilla essence
Stir in some milk if the mixture seems too stiff

To complete the cake:
Toss some raisins or sultanas over the apples if desired
Sprinkle with cinnamon
Spread the cake mixture evenly over the apples
Sprinkle flaked almonds over the top
Bake at 375 degF until nicely browned (about 30 mins)

This is very tasty served as is, hot or cold.
Ice cream or cream makes it really yummy!