Wine-glazed Granny Smith Cake

Serve this divine not-to-sweet dessert with whipped cream, ice cream or plain yoghurt.

Base

150 g	Butter
2 Tbsp	Sugar
1	Egg
2 cups	Plain flour
1 tsp	Baking powder

Topping

1 kg	Granny Smith apple (Main)
1	Lemon, juice only
3 Tbsp	Cornflour
375 ml	Late harvest white wine (Main)
½ cup	Water
½ tsp	Vanilla essence
¼ cup	Sugar, plus 2 Tbsp

Directions

1. Place the butter and sugar in a food processor and mix until smooth. Add the egg and mix again, scraping down the sides. Combine the flour and baking powder and sift in. Mix until a ball forms. Remove the dough and pat into a disc. Wrap in film and chill for at least 30 minutes.
2. Meanwhile, peel, core and dice the apples. Place in a large bowl and toss together with the lemon juice.
3. Combine the cornflour and about 1/3 of the wine in a bowl. Mix well.
4. Bring the remaining wine, water, vanilla and sugar to a simmer in a saucepan. Gradually whisk in the cornflour mixture, stirring until just thickened. Place aside.
5. Preheat the oven to 180°C. Lightly grease a 23cm springform cake pan. Line the base with baking paper.
6. Roll out the dough and press evenly into the pan. Prick with a fork. Bake for 5 minutes.
7. Drain the apples and spread over the base. Spoon the wine glaze evenly over the apples.
8. Bake for 1 hour or until completely cooked. Cool completely on a rack before removing from the pan.
9. Great served dusted with a little ground cinnamon and garnished with finely grated lemon rind.