225g softened butter
400g Bramley apples, cleaned & died to about 1cm (0.5inch)
2 tablespoons raisins
1 lemon - zest and juiced
225g golden caster sugar
225g self raising flour
2 teaspoon baking powder
1 teaspoon cinnamon
25g ground almonds (optional)
1 tablespoon demerara crystal
Preheat oven to 180 degrees centigrade/gas mark 4. Line the base of a 23cm (9inch) cake tin and lightly grease the sides.
Put diced apples, raisins and lemon juice in a bowl.
Cream together caster sugar, butter and lemon zest until pale & fluffy, add the eggs gradually then fold in the flour, baking power and cinnamon (and almonds if you are including them). Drain excess lemon juice from the apples and raisins and add to the cake mixture.
Tip the whole lot into the cake tin and shake gently to level, sprinkle the demerara sugar over the top.
Bake for 1 hour, cover the top with tinfoil if it starts to brown too much. Leave to cool in the tin for 10-15 minutes then turn out onto a serving plate.