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20 December 2012,02:16 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Pour the lemon juice into a large bowl; stir in the sugar and add the apples, making sure they are well coated.
  • Gradually beat the sugar into the butter until well blended. Add the lemon rind, and then beat in the egg yolks one at a time.
  • Stir in the flour, baking powder and desiccated coconut.
  • Whisk the egg whites until stiff but not dry, then fold into the creamed ingredients.
  • Spoon into a lightly greased 24-25.5 cm fluted flan dish. Press the apples into the mixture, spooning any juices over them.
  • Stand the dish on a baking sheet and bake at 170 C (325°F) mark 3 for 1 - 1 1/4 hours or until well browned and firm to the touch, covering lightly with greaseproof paper if necessary.
  • Cool for about 15 minutes, then brush with the apricot jam and scatter over the toasted shredded coconut.
  • Serve while still warm with custard.


  • Finely grated rind and juice of ½ lemon
  • 50 grams soft light brown sugar
  • 4 medium Sized apples, peeled, cored and sliced
  • 50 grams butter
  • 2 eggs, separated
  • 50 grams plain whole meal flour
  • 5 ml baking powder
  • 30 grams desiccated coconut
  • 50 ml apricot jam, warmed
  • Shredded coconut, toasted, to decorate

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