• Grease a round cake tin (24cm in diameter) with some Kerrygold Butter.
  • Mix the flour and baking powder together. Rub the Kerrygold Butter into the flour with your fingertips, until the mixture has the consistency of bread crumbs.
  • Add 110g sugar, the beaten egg, cloves - if used - and enough milk to make a soft pastry.
  • Divide the pastry into two portions. Roll out one portion into a circular shape and place it in the baking tin. Peel and de-seed the apples, cut into small pieces and, together with the remaining sugar, spread them over the pastry.
  • Roll out the remaining pastry and cover the apples. Press the edges together. Make a light cut on top of the pastry.
  • Place the baking tin into the oven and bake at 180oC for approximately 40 minutes or until lightly browned.
  • The cake may be served warm or cold. Re-heat it gently if it is only eaten the following day.

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