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Step 1: Preheat the oven to 180C.
Step 2: Sift flour and baking powder together in a bowl and set aside.
Step 3: Beat the softened butter and sugar together with an electric mixer until pale and fluffy, add the lemon zest and beat to combine.
Step 4: Beat the eggs into the sugar, butter and lemon mixture, one at a time – alternating with a little of the flour mixture until all the eggs and flour are incorporated.
Step 5: With the mixer on low, pour the milk in to create a smooth batter.
Step 6: Line the base of a springform pan with baking paper and spray the sides generously with a non stick spray, then pour the batter into the pan.
Step 7: Peel, core and slice the apples and arrange on top of the batter.
Step 8: Mix the raw sugar and cinnamon together and sprinkle over the apples, then scatter the sliced almonds over the top.
Step 9: Bake in the oven for 80 minutes, covering the cake with foil halfway through if the apples and almonds are colouring too rapidly. Insert a skewer into the cake and if it comes out clean the cake is done.
Step 10: Remove from the oven and allow to cool for a few minutes before removing from the spring form pan and leaving to cool on a cake rack.
Maggie's Tip: This is beautifully moist and wonderful served warm.
360g plain flour
2 tspn baking powder
300g unsalted butter
360g castor sugar
2 tbspn lemon zest
354g 6 free range eggs
1 cup milk