First, preheat your oven to 180C/160C fan/Gas 4. Clean a large ovenproof frying pan thoroughly to get rid of any bacony or fishy flavours that might have lingered there from your culinary endeavours, then grease it with your margarine.
Peel and chop your apples if you’ve not done so already. Then take your apples and toss them in some icing sugar until they are totally coated in white. Place these on your greased frying pan.
Into a large bowl, weigh your eggs, margarine, caster sugar, self-raising flour and baking powder. Whisk them all together using a hand or electric mixer for about 30 seconds – it should change to a slightly lighter colour. Don’t overmix or you’ll have a bready cake!
Onto your laid out apples, gently and evenly spoon your cake mixture. This can be tricky to do without dislodging your apples. I tend not to lay my apples out in any poncy, pretty fashion so I don’t really care if they move around
Bake your apple cake for 20-25 minutes or until a golden brown on top and it springs back when gently pressed. If you’ve got a really big pan, it may cook quicker as the mix is thinner. Once it is done, leave it to cool for 5 minutes then simply flip the pan over onto a serving plate. You can enjoy hot, but I let it cool then dust heavily with icing sugar.
Fancy a slightly bigger sponge? Just increase the size of the mix! For every extra egg you add, just add 50g of all the other ingredients, and bake for a wee bit longer in the oven (until golden brown and springy).