Peel and core the apples and cut them into wedges. Bring the water and muscovado sugar to the boil and add the apples. Remove from heat and leave to stand for 2 minutes. Remove the apple wedges with a slotted spoon, drain off any excess water and arrange them in greased, ovenproof dish.
Preheat the oven to 200°C. Grind the almonds. Chop the walnuts. Lightly whip the cream with the sugar and stir in the nuts. Pour the mixture over the apple wedges. Bake at centre of oven for about 20 minutes.
Whip the cream. Add the arrack punch. Serve the cake lukewarm with the cream.
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