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I added some sultanas just to add an extra dimension of flavour and the cake was wonderful.
Preheat the oven to 180C/350F/gas 4.
Butter the sides of the tin and line the base with a disc of greaseproof paper.
Peel and cut the apples into eights and arrange in a single layer in the tin (this will be to the top of the cake when its cooked.)
Sprinkle over the 50g (2oz) dark brown sugar.
Put all the remaining ingredients into a food processor and whiz to combine.
Fold in sultanas.
Pour it over the apples and sugar.
Cook in the preheated oven for 40-45 minutes or until the cake is spongey in the centre.
Wait for it to cool for 2 minutes before turning out.
Combine and melt the butter, sugar and lemon juice.
Stir and pour over the cake when its cool.
Sultanas could be soaked in muscat or brandy for about half an hour, before adding to the cake batter.
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