Spiced Apple Cake with Caramel Glaze

Grease a 22cm cake tin and line the base with baking paper

Preheat the oven to 180˚C.

Combine all the dry ingredients and the lemon zest in a large bowl and rub with your fingertips to infuse with the lemon oil.
Add the apples and turn to coat in the flour.
Drain the raisins.
Whisk the eggs, buttermilk and butter together and using a large metal spoon, gently fold into the flour mixture along with the raisins.
Quarter and core the apples. Cut into ½ thick slices and fold into the batter. Ensure there are no pockets of flour in the batter.
Tip into the cake tin and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out with just a few moist crumbs. Cool in the tin.
Glaze: Stir the ingredients together in a jug, adding enough lemon juice to give a pourable glaze. Drizzle over the cake letting some drip down the sides. Cake will keep in an airtight container for 3 days. Serves 8