Sunken Apple And Chocolate Cake - cooking recipe

Ingredients

6 None apples, peeled, halved and cored
4 tbsp lemon juice
200 g butter, softened
125 g sugar + 1/2 tbsp
1/2 tsp vanilla extract
4 None medium eggs
150 g buckwheat flour
250 g ground almonds
2 tsp cocoa powder
1-2 tsp ground cinnamon
2 tsp baking powder
4-5 tbsp milk
100 g apricot jam

Preparation

Preheat oven to 350\u00b0F. Prepare the apple halves by scoring the curved side with a sharp knife, cutting most of the way through the apple. Sprinkle with lemon juice and set aside.
To make the cake batter, beat the butter, sugar and vanilla extract together with a pinch of salt until the mixture is smooth and creamy. Beat in the eggs one by one. Next, sift in the flour, cocoa and baking powder, then add the almonds and the cinnamon. Gradually add the milk, stirring constantly. Pour the cake mixture into a greased and floured 10 inch springform cake tin and smooth the surface with a flat knife.
Next, take the apple halves and press them gently into the cake mix, curved side up, ensuring that the apples are still visible. Bake for about 45 mins, or until a toothpick inserted into the cake comes out clean. Remove from the oven, loosen the sides of the pan and allow to cool.
Meanwhile, heat the jam in a small saucepan, then press it through a sieve. Brush the apples with the warm jam. Remove the cake from the pan, and serve with whipped cream if desired.