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Dutch Apple Cake
For the pastry:
300g white self raising flour
150g soft brown sugar
For the filling:
1 lemon (the juice of)
50g caster sugar
1 tbs sultanas
1 tsp cinamon
Make the pastry by rubbing the butter into the flour and sugar. Once it resembles bredacrumbs, add a splash of ice cold water. Bring it together into a ball and chill it for 30 minutes. Once chilled, reserve about 20% of the pastry, roll out the rest and use it to line a cake tin
Peel, core and chop the apples, then mix them with the other ingredients, and place it all in the pastry liner
Roll out the remaining pastry and cut it into strips. Use the strips to create a pastry lattice on top of the apple mixture