To Israelis a 'Granny Smith' is a 'Grand Smith' so when Orit Schwartz told me to use 'Grand' apples I thought she meant big, and used big sweet eating apples. Ah, well, Lesson 1 learnt. It is important to use Grannys as they're not as sweet as alternatives. This cake is plenty sweet enough as it is. Lesson 2: make sure your oil doesn't have a strong flavour; the second time I made this cake my canola oil - normally not very strong - had obviously been sitting around a while, and, well, it just didn't do it. But third time lucky and all that. Yum.
1 kg Granny Smith apples, peeled & sliced finely
Set the slices in the oiled 26 cm round tin
1/2 teaspoon cinnamon
1 tablespoon sugar
spread the cinnamon and sugar over apples.
1 cup self-raising flour
1 cup sugar
1/2 cup oil (weak flavour like canola)
1/2 cup raisins
Mix the flour, sugar, oil, eggs and raisins.
Spread the mixture on the apples.
Bake for 30 minutes, (180°C) until the cake is "gold" (light brown).
Serve hot with ice-cream.