Servings:

Depending how generous will cut to about 12 or 16 slices

Level of difficulty:

Easy

Ingredients

For an 8" round tin - greased and lined.
225g unsalted butter (please don't substitute margarine!)
225g caster sugar
3 large eggs
100g walnut pieces chopped
100g sultanas
225g S R flour
1tsp Baking Powder
2 Granny Smith apples - peeled, cored and grated (please don't be tempted to use any other apples, their sweetness and acidity and the fact that they don't fall when cooked mean they are perfect for this recipe).
1tsp cinnamon
2 heaped tbs Apricot Jam + 1tbs water for glaze

Method

1. Preheat oven to 160C fan assisted, 180C or Gas 4.
2. Grease and line 8" deep round cake tin.
3. Cream sugar and butter till light and fluffy.
4. Sieve flour, cinnamon and baking powder together.
5. Add a tablespoonful of flour with the addition of each egg and beat to combine, (this will avoid the mixture curdling).
6. Once all eggs are added, fold in the remaining flour, grated apple, walnuts and sultanas.
7. Place mixture in lined cake tin.
8. Make a slight indentation in the centre and decorate with whole walnuts on top.
9. Bake in preheated oven for about 1.25 to 1.5 hours or until golden brown.
10. Remove from oven leave in tin to cool for about 10 minutes then turn out and place on a wire rack.
11. Heat about 2 tablespoons of apricot jam with 1 tablespoon of water to combine, once boiling sieve the jam and discard the fruit - then use the sieved jelly to pour over the still warm cake to glaze. (If this is done while the cake is still very warm the glaze will be better.
12. Leave cake to cool completely.
Bon appetit!