STEPS
INGREDIENTS
Preheat oven to 350°F
Grease a 9-inch round cake pan
Peel, core, and slice the cooking apples and place them in a bowl
Sprinkle the apples with lemon juice and set aside.
Beat together butter, lemon rind, and all but 1 tablespoon of the sugar until light and fluffy
Gradually beat in the 3 eggs
Add the flour and baking powder to the butter mixture and mix well.
Spoon half the mixture into the prepared cake tin and arrange apple slices on top.
Mix the remaining tablespoon of sugar and cinnamon together and sprinkle evenly over the apples
Scatter the raisins and hazelnuts on top
Smooth the remaining cake mixture over the raisins and hazelnuts
Since I had extra apples left over I made a flower to garnish
Cook for 1 hour
Cool in tin for 15 minutes, remove, transfer to a serving platter, and sprinkle with powdered sugar
- 1.0lb Of apples (about 3 or 4 medium)
- Juice and grated rind of 1 lemon
- 3/4c Butter (1 1/2 sticks)
- 1.0c Sugar
- 3.0 Eggs, beaten
- 2.0c Self-rising flour
- 1/2tsp Baking powder
- 1/2tsp Cinnamon, ground
- 5.0Tbsp Rasins
- 2.0Tbsp Hazelnuts, chopped
- 4.0Tbsp Powdered sugar