Preparation time: 30min
Cooking time: 25 - 30min
For the cake
175g/6oz soft margarine
175g/6oz caster sugar
175g/6oz self-raising flour
1 1/2 tsp baking powder
3 medium eggs
1 cooking apple, about 250g/9oz, quartered, cored, peeled and finely chopped
For the filling
500g/1lb 2oz cooking apples, quartered, cored, peeled and chopped
75g/3oz caster sugar
150ml/1/4pt double cream
little sifted icing sugar, to decorate
Preheat oven to 180ºC/350ºF/Gas Mark 4. Brush two 18.5cm/7in Victoria sandwich tins with a little oil and line bases with two circles of greaseproof paper.
Grate rind from half the lemon and squeeze juice from both halves. Reserve juice.
Put lemon rind, margarine, sugar, flour, baking powder and eggs into a bowl and beat until smooth. Stir in chopped apple.
Divide mixture between tins and level tops. Bake both cakes for 15-20min until well risen and cakes spring back when pressed with fingertips.
Turn out of tins, peel off paper and leave to cool on a wire rack.
For the filling, cook the remaining apples in a saucepan with the sugar, lemon juice, and 2tbsp water for 10min, until soft and thick. Cool
Put one cake on a serving plate, top with cooked apples. Whip cream then spoon over apples, top with the other cake and dust with icing sugar.