Ingredients

• 50g/1½oz sultanas
• 150ml/5fl oz medium dry cider
• 125g/4½oz softened butter
• 125g/4½oz light soft brown sugar
• 2 free-range eggs
• beaten
• 175g/6oz white self-raising flour
• 50g/1½oz brown spelt flour
• ½ tsp baking powder
• 1 tsp ground coriander
• pinch salt
• 1 crisp dessert apple
• peel on
• cut into cubes
• 100ml/3½fl oz of medium dry cider
• 75g/2½oz granulated sugar

Directions

• Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour
• or you can do it overnight).
• Preheat the oven at 180C/350F/Gas 4
• Lightly grease an 18cm/7in diameter baking tin and dust it with flour.
• In a bowl or food processor mix the butter and sugar. Next
• add the beaten eggs
• flours
• baking powder
• coriander and salt. Mix well.
• Add the apple
• the sultanas and their cider they soaked in
• plus the remaining amount of cider to the cake mix
• and stir to combine but do not beat.
• Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool.
• For the cider syrup
• in a saucepan bring the cider and granulated sugar to the boil
• and when all the sugar has dissolved leave the syrup to cool.
• Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake
• then serve.