What you need for a 24 inch cake tin:
225g unsalted butter at room temperature
500g cooking apples cut into thin pieces (Bramley are best, I find)
Juice and grates zest of one lemon (untreated)
185g golden caster sugar
3 large eggs
225g self-raising flour
2 teaspoons of baking powder
50g flaked almonds for the dough and some for decorating the cake afterwards
1 tablespoon of normal sugar
How to make it:
Pre-heat the oven to 175 degrees Celsius.
Mix the cut apples with the lemon juice and zest - leave for later.
Mix all the dry ingredients together in a bowl.
Cream butter with the caster sugar until fluffy and then add the eggs and beat strongly.
Add the dry ingredients and mix well.
Now add the apples and gentle fold them into the dough.
Pour into the prepared and buttered tin, spread evenly at the top, sprinkle the sugar over the top and decorate with the remaining flaked almonds.
Bake for 45 - 60 minutes until golden and the wooden skewer comes out with nothing on it. Leave to cool down. Or, if you make them in smaller baking dishes, like I did in the photo below, it'll only take around 25 minutes.
I love it lukewarm with a bit of vanilla ice cream ... mmmh.