Third shelf on bottom of roasting oven with cold shelf on second set of runners until golden. Transfer the now hot (cold shelf) shelf to middle of simmering oven and place cake on top. Continue to cook until a skewer comes out clean when you test it.
This cake is easy to make and tastes wonderful. I used regular white sugar no lemon juice or nuts. I also didn't peel the apples as my famile like the skins on.The only thing that wasn't mentioned was the size tin that is used. I used a 24cm round baking dish which is about 1" high. The cake did go over the top a bit and made a bit of mess under the dish so put something under it to catch anything that goes over the top. Will make again but will use a dish thats slightly deeper. Will experiment until I get it right. Like I said it tasted great. - 24 Jun 2011
Really liked this recipe! Did it in a loaf tin which worked really well :-). It did catch a bit on the bottom (whoops!!), but really good to use up some homegrown apples! Didn't bother with lemon at all, and just put the walnuts on the top. Really pleased with it......enough sponge for a loaf tin, but have to say that if I was using a sandwich tin I would definitely have struggled! Well worth it, and only moments to construct if you haven't much time (although takes a while to cook!) :-) good luck and enjoy! - 08 Sep 2013
Thank you Mrs Davey! And to Highspeedmum for posting the recipe. Just made it and wolfed a slice while it was still warm - delicious! In the recipe, it says to soak the apples in water. I soaked them in the lemon juice though as it wasn’t mentioned to use it elsewhere in the recipe. I also omitted the walnuts. When I make it again (which I will very soon as I have lots of cooking apples), I might add some raisins to the inner apple layer and some flaked almonds to the top rather than walnuts.. - 15 Oct 2017