225 g butter (unsalted) (softened)
180 g unrefined light muscovado sugar
4 eggs (medium)
300 g plain white flour
2 tsp baking powder
0.5 tsp salt
2 bramley apples (peeled, cored and cubed)
1 tsp cinnamon
1 tsp nutmeg (ground)
1 tsp cardamom (ground)
200 ml crème fraîche
1 bramley apples (peeled, cored and diced) (topping)
2 tbsp lemon juice (topping)
2 tbsp unrefined golden caster sugar (topping)
2 tbsp orange marmalade (smooth) (topping)
1. Preheat the oven to 180°c (fan 160°c, gas mark 4). Lightly grease and line the bottom of a 20cm spring-form deep round tin with baking paper.
2. Place the butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time and continue to beat.
3. Sift the flour, baking powder and salt. Add the flour into the butter mixture in three batches, alternating with crème fraîche.
4. Toss the apples with the spices and fold into the mixture. Pour the batter into the prepared tin. Smooth the top.
5. For the topping: Place the apple slices in a bowl and add the lemon juice. Toss lightly and drain. Add the caster sugar and toss again being careful not to damage them.
6. Arrange the apple slices on top of the cake and bake for about 1 hour - 1 hour 15 minutes or until golden brown and a skewer comes out clean when inserted into the middle of the cake. If the top begins to darken too much cover with a circle of baking paper.
7. Remove from the oven. Let it cool for 10 minutes in the tin and then turn it out onto a cooling rack.
8. Warm the orange marmalade in the microwave for 15 seconds and brush it all over the top of the cake. Serve.