Ingredients

 
180 g unsalted butter (softened)
95g soft brown sugar
2 teaspoons finely grated lemon zest
3 eggs lightly beaten
125g self raising flour
75 g wholemeal flour
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
125ml milk

Method

·         Preheat oven to 180 degrees. Grease a 20cm spring form cake tin and line the base with baking paper.

·         Cream the butter and sugar in a bowl with an electric beaters until light and fluffy.  Beat in lemon zest.  Add the eggs gradually, beating thoroughly after each addition. 

·         Transfer the mixture into a large bowl.  Fold the sifted flours and cinnamon alternating with the milk.  Stir until smooth.

·         Spoon half the mixture into the prepared tin and top with 3/4 of the apple.  Then place the remaining cake mixture into the tin and press the remaining apple around the edge and top of the cake. Combine the mixed spice, extra sugar and flaked almonds and sprinkle over the cake.

·         Bake for 1 hour, leave in the tin for 15 minutes before turning out onto a wire rack to cool.  Enjoy with a cup of tea.