Apple and Lemon Cake

This apple & lemon cake has been a firm family favourite over the years. It's very light & moist and probably more of a dessert than cake,  just delicious served with some cream fraiche or vanilla ice cream.

If you prefer to measure rather than weigh your ingredients, here's a Handy Conversion Chart

110g unsalted butter
2 large eggs
300g caster sugar
5 tbsp plain flour
1.5 tsp baking powder
100ml milk
1 tsp vanilla extract
2 lemons
4 Golden Delicious apples
150g ground almonds
23cm spring form baking tin
method:- preheat the oven to 150c
line your baking tin with non stick parchment.
Grate the zest from the lemons (saving the juice for another recipe)
slice the peeled apples quite thinly
melt the butter
beat the eggs with the sugar & vanilla until the ribbon stage
very slowly add the melted butter & milk
mix together the almonds and flour & baking powder
Fold into the egg using a figure of 8 movement
Add 2/3rds of the apple & the lemon zest, & gently mix through
Place into the tin, adding the remaining apple over the top, sprinkle over around 1 tbsp of sugar
Bake for around 60-80 mins. Cover over with a loose piece of parchment paper if it's browning too quickly.  The cake is very moist but it should be quite firm in the middle when it's cooked.  Leave in the tin until cold
Slice & serve with mascarpone, Greek Yoghurt, clotted cream or just cream poured over.