This is an unusual cake which makes a lovely dessert.
The tartness of the apples gives it a fresh and light quality which is welcome at the end of a good meal.
Preheat oven to 170C/325F/M3.
Grease the tin and line the base with a circle of baking parchment.
Peel, core and chop the apples, place in the tin. Put the rest of the ingredients into a bowl and using the beaters at top speed, beat to a smooth cream.
Pour the batter over the apples and bake for 45 minutes on the middle shelf.
Beat the topping ingredients together and pour over the semi-baked cake.
Return to the oven for a further 30 minutes.
Cool the cake in the tin for a further 40 minutes. Loosen sides with a knife and gently shake out onto the cooling rack lined with a piece of parchment. Leave to cool a little.
Carefully turn the cake over onto a serving plate, so the topping is uppermost.
Sprinkle with a little icing sugar and serve with some softlywhipped Whipping Cream.