200g salted butter, softened, plus extra for greasing
200g light brown muscovado sugar
1 large lemon, zest
1 ½ tsp ground cinnamon
½ whole nutmeg, grated
200g self-raising flour
4 cox apples, 2 peeled and grated, 2 peeled, cored, quartered and cut into 0.3cm slices
2 bulging handfuls sultanas
handful flaked almonds
1. Preheat the oven to 180˚C, gas mark 4; grease and line a 23cm loose-bottomed cake tin with baking parchment. Using electric beaters, beat the butter, sugar, lemon zest and spices together. Add the eggs, one at a time, then beat in the flour. Fold in the grated apple and sultanas, then pour into the tin.
2. Arrange the apple slices on top of the cake, scatter with the almonds and bake for 65-70 minutes. Cool in the tin for 20 minutes before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
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