Apple-orange-ginger cider cake (v)

A beautifully flavoured cake that blends apples with orange, ginger and spices.
Makes 1 cake to serve approximately 10.

Author: Bite-Sized Thoughts, adapted from a spiced apple and cider cake on Delia Online.

Original post (with pictures) here.

1 medium apple + 2 medium apples, divided
200ml Rekorderlig orange-ginger cider
75g sultanas (small raisins)
225g self-raising flour
1 tsp baking powder
1 tsp + 1 tsp cinnamon, divided
1 tsp mixed spice (or equal parts cloves and nutmeg)
150g Nuttelex or other non-dairy spread
150g + 25g (2 tbsp) brown sugar, divided
Commercial egg replacer to the equivalent of 2 eggs, or 1 tbsp chia seeds soaked in 3 tbsp water

1. Preheat your oven to 180'C and grease and line a round cake tin.
2. Roughly chop one of the apples (including peel) and place in a medium bowl with the cider and raisins. Set aside while you prepare the other ingredients.
3. In a large bowl, combine the flour, baking powder, cinnamon, mixed spice, non-dairy spread, 150g brown sugar and egg replacer. Beat with an electric beater for approximately one minute on medium speed, until creamy.
4. Fold the apple/cider/raisin mixture into the cake batter, and then transfer to your prepared cake tin.
5. Peel and slice the remaining two apples and arrange over the top of the cake. Sprinkle over the extra 1 tsp of cinnamon and 2 tbsp brown sugar.
6. Bake for 1 hour to 1 hour 20 minutes, monitoring carefully after the 1 hour mark. The cake should be golden when cooked, and an inserted skewer should come out clean.
7. Leave to cool in the tin for 10 minutes and then allow to cool fully on a wire rack. Serve plain, or with ice cream or cream.