Step by step method

1. Preheat the oven to 180°C.
2. Cut the Stork Bake into small pieces. Sieve the flour and baking powder into a large bowl.
3. Add the sugar, a pinch of salt, egg yolks and Stork Bake and mix with a wooden spoon or mixer spoon to form a crumble.
4. Spoon half of the dough into a bowl and cover with foil.
5. Knead the remainder of the dough into a compact ball.
6. Wrap the dough in foil and leave the two mixes to rest in the refrigerator for 30 minutes.
7. Peel the apples, remove the cores and cut the apples into small pieces. Heat them in a pan with the sugar and marmalade.
8. Cook for 1 minute over a high heat, reduce the heat to low and cook for 5 minutes, stirring regularly. Add the cinnamon. Take the apple mixture off the heat and leave to cool down.
9. Line the prepared baking tin (20 x 20 x 5 cm square baking tin or 24cm spring form, greased and base lined with baking paper) evenly with the compact dough, using your fingers to press it down. Bake for 15 minutes in the preheated oven.
10. Spoon the apple mixture onto the baked base. Divide the crumble dough evenly over the apple mixture. Bake for 25 - 30 minutes until golden brown. Cut the cake (hot or cold) into six slices, serve on plates and top with a scoop of ice cream.