Apple Raisin Cake

A fragnant cake with the velvety softness of baked apples and sweet raisin! Delicious, fluffy for all ages, especially the young!
I'm sure it will delight the children, I suggest for all those that have kids of school and preschool age.
You can use Granny Smith apples. Τhey are better for this recipe, are less sweet and the cake stays very moist!

work: 30'

time: 1h:30'

average: 4÷10

Ingredients (8 servings) 3 apples 1½ cup of flour (350 g/12 oz) 1 tsp baking powder ½ tsp dry yeast ½ tsp tsp salt 1 cup white sugar (250 g) 1 cup raisins 125 gr/4.5 oz butter at room temperature 2 eggs, separate the yolks from the whites	½ cup milk zest of 1 lemon 1 tsp. ground Cinnamon 1 tsp. tablespoon vanilla essence ½ cup brown sugar Preparation Wash, peel and cut in half the apples. Place them in water with lemon juice, and keep them for later	Beat the egg whites into meringue, and leave it aside for later
In a bowl beat the white sugar with the butter and gradually add the yolks one by one	Add the lemon zest	Put the salt, the baking powder and the yeast in the flour. We sift a little bit above the mixing bowl. Mix with the milk and using a spatula, stir until the ingredients are homogeneous
Pour half of the ground cinnamon in the mix	Add the meringue, stirring carefully from top to bottom and in circles until it is incorporated	Finally add the raisins
And the vanilla extract	Pour the mixture into the buttered mold	Take the half of the apples and cut into slices ½ cm/¼ in
Put the apple slices vertically around the form, pushing slightly to the dough Butter the apples lightly and sprinkle with brown sugar and the remaining half ground cinnamon	Bake in preheated oven at 170℃/320°F/gas 3.5 for 60'. To check if it is cooked dip a knife blade, it should come out clean	Remove the form from the oven and let the cake cool thoroughly. Optionally sprinkle with a little icing sugar before serving