From Omlet Club Wiki

[edit] Ingredients

• 225g butter, softened, plus extra for greasing
• 450g Bramley apples
• Finely grated zest and juice of 1 lemon
• 225g caster sugar, plus extra for dredging
• 3 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 25g ground almonds
• 1 tbsp demerara sugar
• 1 tsp ground cinnamon

[edit] Method

• Preheat the oven to 180°C/fan160°C/gas 4.
• Grease a deep 23-24cm springform cake tin and line with baking paper.
• Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
• Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. *Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
• Sift the remaining flour, the cinnamon and the baking powder into the bowl and fold in with the ground almonds.
• Drain the apple pieces well, then stir into the mixture.
• Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar.
• Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
• Leave to cool in the tin for 10 minutes.
• Remove the cake from the tin and place on a serving plate. *Dredge heavily with the extra caster sugar.