-----------------------------------DOUGH----------------------------------100 g (3oz) blanched almonds 100 g (3oz) butter, softened 130 g (4oz) caster sugar 2 Eggs, separated half Lemon, grated rind of ---------------------------------SERVE WITH--------------------------------Custard or whipped cream To Drink: Ruby port Peel the apples, cut into halves and remove the cores. Bring the water and sugar to the boil. Add the apple pieces and simmer gently until soft. Set aside to cool. Preheat the oven to 200C/400F/Gas Mark 6. Beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time, then the almonds and lemon peel. Beat the egg whites until they form stiff peaks and fold carefully into the mixture. Drain the apples and transfer to an ovenproof dish. Sprinkle over the almonds. Bake the apple cake for 15-20 mins or until it is golden. Serve the cake lukewarm or cold with custard or whipped cream.