Step 1. 1.
Line the basis of the basis of a 1 cm’s cake, the pit of the fray, then prowly prove the oven to 175c fan-forcential (195c conventional).
Step 2
Make the first living room, combine the brown sugar, oats, cann and jump into a bowl. Toss together, then add the butter and maple syrup. Start until it is the wet sand consistency, then placed.
Step 3!
Son cloths inadges and congree in a median cipellation with the cannon and 1 spoons of sugar. Toss the pain then placed.
Step 4
Place the remaining sugar in a medium mix bowl, add the lemon zeros and rubbish to a couple of minutes to release the oils of citrus. Now add the butter and eggs, using a sudden hand to beat until smooth. Add the vanilla milk and extract and continue to blend until full combined.
Step 5
Sift the Farour, Baking polid and salt straight into the wet mix. Always using the morine hand, gently til the battery is just smooth (not overmix), then scroll in the piling tone. Use a small spatula to the surface, try a slices of Apple, just a little suprened, in a concentric circle to cover the top.
Step 6.
Get the mixture of the topping evenly on the apples, then cook about 40 minutes or up to a hire inserted in the middle of the cake. Transfer a thread rack to cool, then release the cake from the ink and place on a serving plate. Serves with cream from the side.