Danish Apple Cake - cooking recipe

Ingredients

3 -4 cooking apples (Reinette or Bramley)
200 g plain white flour
150 g white sugar or 150 g brown sugar
200 g butter or 200 g margarine
2 large eggs
1 1/2 teaspoons baking powder
1 dash vanilla essence
2 tablespoons lemon rind, grated (from half a lemon)

Preparation

Whisk the eggs, slowly adding sugar until the mix becomes a light and airy.
Melt the butter slowly without burning it (for example in the microwave) and let it cool down, and add it to the mixture, along with the grated lemon peel.
Mix the flour, vanilla essence and baking powder and add it to the mixture.
Line a large baking tin (lasagna dish) with greaseproof paper: cut the paper to 2\" (5cm) larger on each side than the base of the tin, cut into each corner and press down into the tin.
Pour the mixture into the tin.
Peel and core the apples, cut into wedges (about 4mm thick at outside) and push them down vertically into the cake mix, so that the curved outsides face upwards towards you, and the sharp insides point downwards into the cake, like teeth. The slices should be completely buried in the cake mix, or they will burn.
Sprinkle a little sugar on top of the apple slices.
Bake at 175'C for 45 minutes. Allow to cool partly in the tin before removing to cool down on a wire rack.