Apple and Spice Teacake

Huey

½ cup + 1 tbsp brown sugar
180 gm unsalted butter, softened
2 tspn grated lemon rind
3 eggs, lightly beaten
1 cup self-raising flour
½ cup wholemeal flour
½ tspn cinnamon
½ cup milk
oil cooking spray
400 gm canned pie apple
¼ cup flaked almonds
1 tbsp brown sugar
1 tspn mixed spice

Preheat oven to 170-180°C. Cream ½ cup sugar and butter with a beater until light and fluffy. Add lemon rind and beat. Then gradually add eggs, continually beating. Sift flour and cinnamon into a bowl. Using a wooden spoon, add flour mix and milk, alternately, continually stirring until just combined and almost smooth. Then spray a springform cake tin with oil and line base with baking paper. Put half of cake mix into tin and spoon a layer of apple on top. Evenly spread remaining mix on top. Mix together 1 tbsp sugar, almonds and mixed spice. Then scatter over cake. Cook in oven for about ¾ hour, until a skewer comes out clean. Then allow to cool in tin for about 15 mins, before turning out and serving with cream.