Apple & Raisin Cake
2 red apples, cored and thinly sliced
200g caster sugar + 2 tbsp
2 tsp ground cinnamon
200g butter, softened
4 medium eggs
180g plain flour
1 tsp baking powder
100g California Raisins
Preheat the oven to 180oC, gas mark 4. Grease and base line a 21cm springform cake tin.
Toss the apple slices in 2 tbsp sugar and the cinnamon in a large bowl.
Whisk together the butter and 200g sugar until pale and fluffy. Whisk in the eggs, 1 at a time. Mix together the flour and baking powder and fold into the butter mixture. Stir in half the raisins.
Spoon half this mixture into the prepared tin and arrange half the apple slices on top with ¾ of the remaining raisins. Spoon over the remaining cake mix and arrange the remaining apples on top, scatter over the last of the raisins. Bake for 50 minutes – 1 hour until golden and a skewer comes out clean.
Allow to cool slightly before removing from the tin.
Perfect served warm with a little whipped cream. Try ground ginger instead of the cinnamon.