By Mary Berry
From Mary Berry Cooks
Adjust the oven at 180c/160c Tour/Gas 4.
Rub the butter in the flour until it looks like fine bread crumbs (this can be done in a culinary robot). Add the sugar and cinnamon.
Peel the apples, remove the core and cut two and a half apples into cubes and add them to the cake along with the eggs. Beat until combined.
Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.
Spread the tops of the cakes with apricot jam. Let cool in the boxes for 10 minutes, then remove and cool on a wire rack.
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