Serve this yummy cake straight from the oven with clotted cream, or as a lunch box treat. You can add dried fruit to the mix, but I prefer to taste the sweetness of the apple as I bite into the cake.

225g plain flour
100g of softened butter
100g caster sugar
1 large egg, beaten
1 1/2 rounded teaspoons baking powder
225g of eating apples
Grated zest of 1/2 lemon
Grated zest of 1/2 orange

To Decorate
Grated zest of 1/2 lemon
Grated zest of 1/2 orange
Caster sugar for dusting the cake

1  Pre-heat your oven to 180°C, 350F, gas mark 4.

2  Grease and line a loose bottomed or springform, 20cm (8in) cake tin.

3  In a large bowl rub the butter into the flour. Stir in the baking powder.

4  Peel and core the eating apples and chop into thin slices. Mix the apples and the sugar together, and stir into the flour mixture. Add half the lemon and orange zest and the beaten egg, and mix to a dough.

5  Put the mixture into the prepared tin, spreading evenly. Bake for 40 mins until the cake springs up when pressed with your finger and is coming slightly away from the sides. Cool in the tin, before turning out onto a wire rack.

6  Finish with a sprinkling of caster sugar and some lemon and orange zest.

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