Lisa says;  "it can be made in advance and warmed to serve and also freezes well".

• Pre-heat the oven to 180°C (150°C fan-assisted) and line the base and sides of a 23cm non-stick square (or round) baking tin with parchment paper,
• Melt the butter in a medium pan, and add the sugar, vanilla, salt and flour. Mix until combined. Add the beaten egg and work into the flour until the mixture forms a ball.
• Section off a quarter of the mixture - don’t not go too heavy as you’ll need enough mixture to cover the top of the cake. Using the palm of your hands flatten it into the base of the prepared tin, covering the entire base.
• Divide the apples into 3 sections, cover the base of the cake with 1/3 of them, ensuring they lay flat. Sprinkle with 1 tablespoon of sugar and a sprinkling of cinnamon. Repeat twice, so you have 3 layers ensuring the top is flat and even.
• With the remaining dough place golf ball-sized amounts in the palm of your hand, and flatten them gently over the apples. Once the top is covered, press down slightly, so the cake is even on all sides.
• Bake for 1 hour, turning the tin after 30 minutes, for an even bake. Once baked cool in the tin then sprinkle 1 tbsp icing sugar over the top through a fine mesh sieve.
• Mix the crème fraiche or yogurt with icing sugar and vanilla to serve on the side.

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