ITALIAN APPLE CAKE

Steps:

• Set oven to 180C (350F).
• Grease and lightly flour a 23cm (9 inch) round cake tin.
• You'll also need three mixing bowls- small, medium and large- for this recipe.
• DO NOT PEEL the apples.
• Cut into chunks about 1/2" square- discarding the core.
• Place apple chunks into the first (medium) mixing bowl.
• Toss apple in lemon juice to avoid discoloration, then drain off and discard excess juice.
• Add raisins and coconut to the apples.
• Tip walnuts onto cutting board and sprinkle over 1 tablespoon sugar.
• Chop nuts roughly with the sugar, then add nuts and'nut flavoured' sugar to the apple mixture.
• Mix well.
• In the second (large) mixing bowl, sift flour, baking powder, cinnamon and nutmeg.
• In the third (small) bowl, combine eggs and sugar and beat until light and lemon colored.
• Still beating, add the melted butter and the liqueur (or essence).
• Make a well in the centre of the flour mixture and add the egg mixture.
• Stir until well combined.
• Tip in the apple mixture and mix well.
• At this stage it may seem you have too much apple and not enough batter- don't worry!
• Turn the mixture into the prepared cake tin.
• Bake on the centre shelf of the oven at 180C (350F) for about 45-50 minutes or until the top of the cake has turned a nice golden brown.
• (Test with a skewer if unsure.) Remove cake from oven, turn onto a rack to cool.
• Sprinkle with icing (confectioner's) sugar to serve.
• Serve with thick cream.