Yields1 Serving
 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.

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.


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.

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