FOR THE CUSTARD

1. Pour the Rice Drink into a small saucepan and bring to a boil.

2. Whip the egg yolks with the sugar, add the flour and mix well.

3. Add the egg mixture to the hot Rice Drink and mix.

4. Put the mixture back on the heat and thicken, stirring constantly. Lastly add the grated lemon zest and leave to cool.

PREPARATION

1. Put the eggs and sugar in a bowl and beat them with an electric mixer.

2. Add the flour, baking powder, Rice Drink and melted Soy Cream and continue to beat with the electric mixer until the batter is smooth.

3.Butter and flour a springform pan (24 cm diameter), pour the mixture into it and then pour the custard into the centre.

4. Peel the apples and cut them into wedges. Arrange them in a radial pattern over the cake.

5. Bake at 175 degrees C (static oven) for about 45 to 50 minutes.

6. Leave to cool, remove the cake from the pan and sprinkle with icing sugar to taste.