Method

1. Drain the apples and raisins thoroughly and mix, set aside
2. Beat the egg whites until stiff but not dry
3. Mix the egg yolks and the sugar until smooth
4. Add the vanilla essence and one good squeeze of lemon juice
5. Beat in the oil and sour cream
6. Mix the dry ingredients in a bowl; add slowly to the wet mixture
7. Fold in the egg whites until incorporated
8. Sprinkle the apple and raisin mix with demerara sugar
9. Pour half the batter into the prepared tin and spoon in the apple and raisin mix
10. Sprinkle in half of the nuts and tap tin on counter top
11. Pour in the remaining batter and scatter the rest of the nuts, tap tin again
12. Bake in the centre of the oven at 180 ^oC/350 ^oF/Gas Mark 4 for about 90 - 100mins or until a knife inserted in the middle comes out clean
13. Cool in the tin for 5-6 mins before releasing clasp and removing
14. Allow to cool further on a rack before detaching base etc
15. Allow to cool completely and dust with icing sugar
16. Serve hot or cold with whipped cream or ice-cream
17. Wrap surplus slices in tin foil and place in a freezer bag
18. Defrost to room temp and microwave on full power for about 50 secs if required warm (remove foil first).