For the cake
1 stick (1/4 lb) softened butter
3/4 Cup self-rising flour
3/4 Cup superfine sugar
2 large eggs
4 Tbsp milk
4 apples, sliced
1 tsp Cinnamon, Sri Lankan
2-1/2 Tbsp brown sugar
Preheat your oven to 355° F. Use a wooden spoon to cream together the sugar and butter. Add one egg to the butter and beat to combine, then sift in half the flour, mixing continuously. Add the other egg, and then the rest of the flour and mix. Add in the milk and beat until batter is smooth. Pour batter into a greased 9″ springform pan.
Prepare the four sliced apples and 2 Tbsp of brown sugar by putting them into about 3 Cups of boiling water over high heat. When they are soft, layer the apple slices on top of the cake batter in the springform pan, and sprinkle the top with the remaining brown sugar and cinnamon.
Bake for 30-40 minutes. Remove the cake from the oven and allow to cool, in the pan, on a wire cooling rack. Once cake has cooled, carefully remove from springform pan and transfer to a cake plate
For the glacé, sift the confectioners’ sugar into a bowl. Add the vanilla or almond extract, and stir to combine. Using a wooden spoon, gradually stir enough water into the sugar until the mixture is the consistency of thick cream. Beat mixture until it is smooth, and thick enough to coat the back of the spoon. Use icing immediately by pouring generously over the cake and let it set.