6 or 7 large Apples
140g Demerara Sugar
120g Breadcrumbs (not panko)
60g Butter
1 tbsp Cinnamon
3-4 tbsps Water

Preheat the oven to 200 degrees Celsius and then start off by washing and coring the apples and then slicing them in half. Grate the apple halves coarsely (including the skin) and then set aside.
Grease a deep, loose-bottomed or spring-form pan with a diameter of ~20cm. Next, arrange a third of the breadcrumbs evenly over the bottom of the tin. Add in half of the grated apples and push out to form a layer on top of the breadcrumbs. Sprinkle on half of the sugar and half of the cinnamon before sprinkling on another third of the breadcrumbs. Make another layer using the rest of the apples, then the sugar and cinnamon, and then finally top with the remaining breadcrumbs. Cut the butter up into small cubes and dot over the surface of the breadcrumbs, before sprinkling the water on top.
Place the tin into the preheated oven for ~35-40 minutes and then remove. Allow to cool for a while before removing the ring of the tin. Because of the style of this cake you will probably need to leave the cake on the base of the tin. Dust with icing sugar and enjoy.