Apple Cake

Appley Lovliness!
Before I embark on sharing yet more secrets of the Guillaume kitchen, I think I need to spare a moment to give some due thanks: firstly, to my long-suffering sister Alice, for reading my books and editing them, as well as creating this wonderful recipe I'm about to detail and the last one. Secondly, to Ana, for inspiring me to make this blog and writing one of her own which is very good and a lot better written,  as well as giving me a ginger nut recipe which allowed me to use up the crystallised ginger I'd had lying around. And to you, whoever you are, for reading this, and if you're Ana or Alice then double thanks :)
On to the recipe. This is (again) Alice's, and though there are probably other variations out there use THIS one, as we all trust Alice, don't we? :) It is like the raspberry cake in that it is a cake with fruit, but the similarities end there. It makes an excellent (though unhealthy) lunch snack, and dessert. Eat and smile!

Apple Cake
Prep time: 20 mins
Serves: 8
Cooking temp: Gas 4, 180C and Gas 3, 160C
Cooking time: 45 minutes in total

Ingredients
175g butter
175g caster sugar
175g self-raising flour
1 tsp. cinnamon powder
3 medium eggs
2 tbsp. semi-skimmed milk
2-3 eating apples
100g raisins (optional)
Method

1. Add the cinnamon to the flour and sift into a small bowl.
   
2. In a separate bowl (larger) cream the butter and sugar together. it should be fluffy and light.
   
3. Beat an egg in a cup then add to the butter mix. Then add a tablespoon of the flour mix to this.
   
4. Repeat this for the two other eggs.
5. You should still have some flour left over. Add 2/3 to the cake mix. Mix in the raisins.
   
6. Stir in the milk and add the rest of the flour to the mix, so now everything is all in one bowl.
7. Set this aside. Peel and core the apples, then slice them very thinly, though not until they are translucent.
8. Grease a baking tin, approx. 11x8 in.
9. Spread half the mixture in the bottom.
   
10. Layer the apples on top, like you do with the banana in Banoffee Pie. They should cover the cake.
    
11. Cover them with the rest of the mixture.
    
12. Bake for 15 mins at Gas 4
13. Bring the temperature down to Gas 3 for the last 30 minutes.
14. It should be golden and firm to touch, but slightly springy. Test with a knife: if it comes out with mix still attached, cook for 5 more minutes.
    
    
    
    

You might wonder why the apple is layered in the middle, rather than mixed in, but this really does add to the taste: it's like taking  a bite of cinnamon cake, and the apple bursts through nicely in the middle... OK, arty cookery description over, but joking aside: the cinnamon and the apple are perfect together. Reminds me of Christmas, but can be eaten at any time of year!