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½1.5kg apples (Granny Smiths), peeled,
cored and cut into small pieces
juice of ½ a lemon
1 tsp ground ginger
1 tsp ground cinnamon
175ml vegetable oil
2 Tbsp baking powder
175ml milk of your choice
icing sugar for dusting
Place the prepared apples, sugar and spice into a medium-sized saucepan along with 2 Tbsp water. Cook over a moderate heat until the apples are very soft and mushy. Remove and mash with a potato masher until smooth. Set aside.
Heat the oven to 180degC.
Prepare a 20cm x 20cm deep-sided baking tin. Lightly grease with oil and line with paper.
To make the batter
Beat the eggs with the sugar until light and the mixture doubles in volume (I used an electric mixer).
With the mixer running, drizzle in the oil until well incorporated.
Sift the flour and baking powder together and fold into the mixture, alternating with the milk.
Pour half the mixture into your prepared tin and bake for 10 minutes or until lightly golden and firm. When cooked, remove from the oven and spread the apple puree over it. Pour over the remaining batter and smooth evenly.
Return to the oven and cook for a further 30 minutes or until the centre is firm to the touch.
Allow to cool completely in the tin.
Cut into nine squares and dust with icing sugar.