- Serves: 6-8
- Cook Time: 1 hour 10 minutes
- Prep Time: 35 minutes
- Effort: easy
- 230 ml Riesling white wine
- 3 tbsp maple syrup
- 4 Cox's apples
- 3 eggs
- 130 g margarine
- 130 g self-raising flour
- 130 g caster sugar
1. Pour the wine and maple syrup into a saucepan and stir until thoroughly combined. Bring to the boil, before removing from the heat.
2. Peel, core and quarter the apples. Cut the apples carefully to create a fan effect, taking care not to slice them all the way through. Add the apples to the wine and maple syrup mixture and leave to soak while the mixture cools.
3. Preheat the oven to 150C/gas 1. Grease and line a Swiss roll tin with baking parchment. Beat the eggs, margarine, flour and sugar together in a bowl, until smooth.
4. Spoon the mixture into the Swiss roll tin and spread out evenly.
5. Drain the apples and place the wine back onto the heat. Bubble for 3-4 minutes, until thick and syrupy.
6. Arrange the soaked apples into the sponge mixture, curved side up, leaving regular spaces between each. Bake for 55-60 minutes, until springy and golden.
7. Remove from the oven and pour over the wine syrup. Cut into squares and serve warm or cold.
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