from Phil from Stoke-on-Trent, England
750g Bramley cooking apples
1 tbsp fresh lemon juice
Finely grated zest of 1/2 lemon
250g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground mixed spice
2 large eggs
100ml sunflower oil
1/2 tsp icing sugar
Preheat oven to 190°C. Prepare cake tin with baking parchment and mist with oil. Peel apples and cut into quarters. Cut into thin slices – you’ll need about 500g prepared weight of apples when finished. Put slices in a bowl and toss with lemon and zest.
Mix flour, baking powder, cinnamon, and spice in a large bowl. Whisk eggs with sugar, milk, and sunflower oil in a separate bowl. Then pour the wet ingredients into the dry, stirring lightly until combined – use the whisk to break any lumps. Toss the lemony apples through the batter until evenly mixed and pour mixture into cake tin.
Sprinkle 2 tbsp of sugar evenly over the top and bake in the centre of the oven for 1 hour, until risen and golden. Test using a toothpick to see if it comes out clean. Take out of the oven and lightly dust with icing sugar.
Enjoy! Can be cut into pieces and frozen. Will freeze well for 3 months.