140 g butter, cut into small pieces, plus extra for the tin
250 g self-raising flour
2 tsp mixed spice
140 g light muscovado sugar
100 g raisins
3 large eggs, beaten
2 apples, peeled, cored and chopped
5 tbsp milk
FOR THE TOPPING
1 rounded tbsp plain flour
25 g butter
25 g light muscovado sugar
1 rounded tbsp roughly chopped hazelnuts
- Heat oven to 160C/140C fan. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
- To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.