Peel and chop the apples into small pieces or grate them using a coarse grater. Place them in a bowl, add the brown sugar, cinnamon, and cloves, mix well, and set aside.

Attach the dough hooks to your mixer. Add the margarine (cut into pieces) and the sugar to the mixing bowl. Beat on medium speed until combined. Add the brandy and sifted self-rising flour. Mix briefly with the mixer, then knead by hand until you have a firm dough.

Divide the dough in half. In a greased baking pan or springform pan, spread half the dough on the bottom. If the dough is crumbly, don’t worry—just press it in bit by bit. Spread the apple mixture over the dough. Top with the remaining dough. If you like, you can roll the dough into strips and lay them in a crisscross pattern on top, or if the dough is too firm, crumble it over the apples for a streusel effect when baked.

Bake in a preheated oven at 350°F (180°C) for 45-50 minutes (depending on your oven). The top should be nicely golden brown when done.