Place the crackers and melted butter into a plastic bag and crush the crackers. Press the mixture into the mold, and chill for a while in the refrigerator. (You don't need a cutting board!)
Cut the apple about 1 cm thick. Place in a microwave safe container, sprinkle with 2 tablespoons of sugar, cover with plastic wrap, and microwave for 2 minutes. Top with rum and leave to cool.
In a bowl, add the ingredients marked ◆ in the order listed, and mix well with an whisk. (Add the cake flour while sifting.)
Add the Step 2 apple to the Step 3 bowl after draining it lightly, and gently stir with a spatula.
Pour the Step 4 batter into the pan from Step 1, and bake in an oven preheated to 170°C for 45~50 minutes.
Baked! Let it cool down and then refrigerate. Chill well before serving!
Story Behind this Recipe
I thought this up to rescue a wrinkled apple and some cream cheese that was nearing its best by date that I had in my kitchen! I experimented with the formula several times after that until I got to this ratio.
If you let the cake sit overnight, the flavors will blend together and become even more delicious. It's fine even without the base. The rum is essential, but you can replace it if lemon juice if you prefer. Adjust the sweetness to suit your taste as well!