120g self-raising flour (Alternatively, use all-purpose flour and add 2 teaspoons baking powder.)
100g sugar
1 lemon rind and juice
3 large eggs lightly beaten
127g butter melted
4 apples (peeled & sliced thinly)
1 teaspoon cinnamon
Large handful pine nut (or nut of choice)
Icing sugar for sprinkling at the end
1 pundt of raspberries
1 tsp icing sugar & corn flour
Method:
Pre-heat the oven to 355F / 180C.
Line an 8 inch round cake pan with baking paper and lightly grease with butter or spray with oil.
Zest and juice the lemon and set the zest aside. Put the chopped apples in a small bowl and pour the lemon juice over them.
Combine the flour, sugar and lemon zest together in a large bowl, then add the eggs, melted butter, cinnamon & pine nuts and 2/3 of the apples. Stir until just combined.
Tip the batter into the cake pan and smooth on top, then arrange the rest of the sliced apples on the top in a circle pattern. Sprinkle over extra cinnamon and the rest of the pine nuts.
Bake for about 1 hour, or until a skewer pushed into the centre of the cake comes out clean. Check after 45 minutes, then every 5 minutes after that.
Cool, then sprinkle with a bit of icing sugar before serving. Serve slightly warm or cold alone or with ice cream or whipped cream.
To make a simple coolee: gently melt the raspberries in a pot with some water and add the icing sugar and cornflour. Cook for 5-10min until thickened and sweet.
