This cake is more apple than batter and is great served with a big spoonful of softly whipped cream or warm with a scoop of ice-cream
½ cup raisins soaked in warm water for 20 minutes
2½ cups plain flour
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon each ground cinnamon, nutmeg and ginger
¾ cup brown sugar
finely grated zest 1 lemon
1 cup buttermilk
¼ cup melted butter
2 crisp red apples, skin on
¼ cup brown sugar
¼ cup icing sugar
2-3 teaspoons lemon juice
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