Apple tourte with nuts and raisins recipe

• 100 g (3.5oz) unsalted butter, plus extra for greasing
• 100 g (3.5oz) caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 150 g (5.3oz) self-raising flour
• 1 tsp ground cinnamon
• 2 dessert apples, peeled, cored, and finely sliced
• 30 g (1.1oz) raisins
• 30 g (1.1oz) walnuts, roughly chopped

1. Preheat the oven to 180C (350F/Gas 4).
2. Grease and line the bottom of the cake tin.
3. Melt the butter and set aside to cool.
4. Whisk the sugar, vanilla extract, and eggs together in a large bowl.
5. Whisk in the cooled, melted butter until all the ingredients are thoroughly mixed.
6. Sift in the flour and cinnamon, and fold it together well.
7. Finally, fold in the apples, raisins, and walnuts.
8. Pour the mixture into the prepared cake tin and smooth the top.
9. Bake for 30-35 minutes until it is well risen and golden brown, and a skewer inserted into the centre comes out clean.
10. Set the tourte aside to rest for at least 15 minutes before serving warm with whipped cream, or cold as a cake.
11. Best eaten the same day, but can be stored, well wrapped, for up to 2 days.

unsalted butter, caster sugar, vanilla, eggs, flour, ground cinnamon, dessert apples, raisins, walnuts

Taken from www.lovefood.com/guide/recipes/19531/apple-tourte-with-nuts-and-raisins-recipe (may not work)