This is a version of a cake that has been a favourite with my family for many years. It can be served with coffee or as a dessert and is best eaten warm.
250 g (9 oz) self-raising flour
1 teaspoon baking powder
225 g (8 oz) caster sugar
2 large eggs
½ teaspoon almond extract
150 g (5 oz) butter, melted
225 g (8 oz) cooking apples, peeled, cored and thickly sliced
100 g (4 oz) ready-to-eat dried apricots, snipped into pieces
25 g (1 oz) flaked almonds
1 Pre-heat the oven to 160°C/Fan 140°C/Gas 3. Grease a 20 cm (8 in) loose-bottomed deep, round cake tin and line the base with baking parchment.
2 Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a large bowl. Mix well to combine, then beat well for 1 minute. Add the apples and apricots to the bowl and gently mix them in with a spoon.
3 Spoon the mixture into the prepared tin, gently level the surface and sprinkle with the flaked almonds. Bake for 1–1½ hours, until the cake is golden, firm to the touch and beginning to shrink away from the side of the tin. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and put on to a plate to serve.