APPLE AND CINNAMON CAKE
250 g self raising flour
1 tsp ground cinnamon
1 tsp baking powder
100 g light muscovado sugar
175 g sultanas or raisins
125 ml sunflower oil
2 eggs, beaten
125 ml apple juice
2 apples (not peeeled) grated
25 g flaked almonds
Icing sugar for dusting.
1
Prehear the oven to 180⁰C – Gas 4. Line a 23cm round springform tin with baking paper. Sift the flower into a bowl with the cinnamon and baking powder, then stir in the sugar and sultanas. Make a well in the centre and stir in the oil, eggs, apple juice and grated apple until well mixed.
2
Pour the mixture into the tin, scatter with almonds, then bake for 40 to 45 minutes until firm in the centre, or a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 5 minutes, then turn out, cool on a wire rack and dust with icing sugar.
