This really isn’t a cake so much as a pudding – you can eat it as a cake but it is best eaten warm with some cream or custard.
Preheat a fan forced oven to 160 celcius, 180 if not fan forced. Line the base of a large springform with paper. Stand the springform pan on a tray as the syrup will ooze out a bit.
1/2 cup caster sugar
1 cup water
3 apples, peeled, cored and cut into thin wedges
2/3 cup brown sugar
1 & 2/3 cup gluten free self raising flour
1/2 tsp mixed spice
1/2 tsp ground cardamon
1/4 tsp ground cinnamon
2 tbs milk
3 eggs, beaten
Bring the caster sugar and water to a boil, drop in the apple pieces and cook until just softened, drain. Arrange over the base of the baking tin. Melt the 100g butter and 2/3 cup brown sugar together and pour over the apples. Melt the remaining butter, allow to cool a little. Sift together the flour and spices, stir through the melted butter, then the milk, then finally the eggs and mix to a smooth batter. Pour over the apples in the tin and bake for 45 minutes – the skewer inserted into the cake part only should come out clean.