Ingredients
For the Base:
190g ginger snap biscuits
pinch of cinnamon
80g melted butter

For the Filling:
1.5kg Granny Smith apples
200g brown sugar
100g plain flour
½ teaspoon cinnamon
½ teaspoon allspice
½ cup sultanas or currants

For the Topping:
300ml sour cream
2 tablespoons icing sugar

For Serving:
icing sugar and cinnamon, to taste


Method
Preheat the oven to 180°C, butter a 24cm (9 or 10 inch) springform tin and line the base with baking paper.

First, make the base. Process the biscuits and cinnamon together until fine crumbs and mix with the melted butter until the crumbs are all moistened. Press into the base of the prepared cake tin, compacting with the aid of a potato masher if necessary. Peel, core, cut into quarters and then slice the apples thinly. Set the apples aside. Thoroughly mix the flour, brown sugar and spices together and set aside.

Place a third of the apples over the crumb base, then sprinkle with the currants or sultanas. Sprinkle 2 tablespoons of the flour mixture over the fruit, tapping the tin to allow the excess to fall between the fruit pieces. Repeat these layers of apple, sultanas and flour mixture until all ingredients are used, ending with the sprinkling of flour mixture.

Mix the sour cream with the icing sugar and spread evenly over the cake. Bake at 180°C for 45 minutes, then remove the cake from the oven and chill overnight. Remove the cake from the tin and dredge with icing sugar flavoured with sprinkles of cinamon. Serve warm or cold with icecream or pure cream.