350g/12 oz self raising flour sifted
1 teaspoon of cinnamon
Pinch of salt
100g/4 oz sultanas or raisins
175g/6oz caster sugar
75g/3oz toasted hazlenuts chopped
500g/1lb cooking apples
zest of 1 lemon
3 large eggs
Grease or line an 8 inch/20cm loose bottomed cake pan. Using a food processor put in the sifted flour, cinnamon, salt and butter and pulse the ingredients until like fine breadcrumbs. Put this mixture into a separate bowl and then stir in the sultanas raisins sugar and toasted nuts.
Peel core and chop the apples roughly and add to the other ingredients with the lemon zest. Lightly whisk the eggs and stir into the mixture but do not beat.
Spoon into prepared cake pan and bake in a moderate oven at 180 degrees C/350 degrees F/Gas Mark 4 (or baking oven of an Aga) for about 1 - 1 1/4 hours or until firm to the touch. If necessary cover lightly with foil (or slide onto the cold shelf of an Aga to prevent it becoming too brown on top) Dredge with demerara sugar whilst still hot.
Cool in the tin on a wire rack. Serve in slices.
Something for the lunch boxes. Looking forward to trying this.