Italian Apple Cake - cooking recipe

Ingredients

2 cooking apples
1/2 lemon, juice of
1/2 cup raisins
1 cup walnuts
1 tablespoon sugar
1/2 cup shredded coconut (not dessicated)
1 1/2 cups plain flour (all purpose)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
2 large eggs
3/4 cup sugar
150 g butter, melted
2 tablespoons amaretto liqueur (substitute a couple of drops of almond essence or omit this step if neither is available)
icing sugar, for dusting (confectioner's)

Preparation

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.