A new take on the traditional pastry, this cake will go down well on any occasion
Prep:40 mins Cook:1 hrs 25 mins
Nutrition per serving
250g pack butter, softened, plus extra for greasing
250g soft light brown sugar
2 tsp vanilla extract
4 large eggs
100g plain flour
250g self-raising flour
2 eating apples, peeled, cored and diced to about 1cm pieces
1 tsp ground cinnamon
1 tsp mixed spice
¼ tsp ground cloves
zest 1 lemon
2 tbsp melted butter
2 tbsp soft light brown sugar
50g mixed peel
85g icing sugar, sifted
zest and juice 1 lemon
a few sugar cubes, roughly crushed
Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.
Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.
Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.
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