Preparation and cooking time:
- 225g butter, softened
- 400g Bramley apples
- 2tbsp raisins
- finely grated zest and juice of 1 lemon
- 225g goldeen caster sugar
- 3 eggs
- 225g self-raising flour
- 2tsp baking powder
- 1tsp ground cinnamon
- 25g ground almonds
- 1tbsp demerara sugar
Preheat oven to 180 C/gas 4. Line the base of a 23cm cake tin with baking parchment and lightly grease the sides. Peel and core the apples. Cut them into pieces 1cm square and place in a mixing bowl along with the raisins and the lemon juice.
Cream together the butter, sugar and lemon zest until pale and fluffy, add the eggs gradually and fold in the flour, baking powered and cinnamon, add in the almonds. Sieve the apples and raisins to drain off excess juices and add to the mixture.
Tip into the greased baking tin, bang the base on the work surface to level the top and sprinkle the demerara sugar to top.
Bake for about 1 hour, covering the top with foil if it starts to become too brown.
Leave to cool in the tin for ten minutes before turning out on to a serving plate. Serve with double cream that’s been gently warmed.