Peel, core and slice a couple of large Bramley apples and cook gently in a saucepan with 50 g soft brown sugar and 2 Tbs water
until starting to soften and break down into a thick pulp, then tip into a buttered baking dish. Beat together 100 g butter
at room temperature and 100 g golden caster sugar until pale and fluffy, then beat in a couple of eggs, one at a time. When
the eggs are incorporated, fold in 100 g ground almonds, then spread this mixture over the apples, smoothing the top evenly.
Bake in a 180°C oven for about an hour. Serve while still hot, with cream.