1 Soak the sultanas in warm water for approx. 20 minutes. Stir in oil, water, sugar and salt until almost all the sugar has dissolved. Add the egg and beat until mixture is pale and thick in consistency. Peel an apple and remove the core. Add the finely grated apple and lemon peel into the mixture. Add the flour, cinnamon and baking powder and mix well. Add to the egg mixture a tablespoon at a time until mixture forms a stiff dough.
2 Preheat the oven to 180 °C. Roughly grate the remaining apples. Mix into the dough with the dried sultanas. Grease the baking tin, fill with the mixture and smooth down. Bake for 30 to 40 minutes in the centre of the oven.
3 When cool, dust with icing sugar if desired.
The cake tastes best 2 to 3 days after baking. As a rule, oil and a little water can be used as a substitute for butter. Rapeseed oil is also suited to baking. It has a neutral taste and a low cholesterol content. If phosphate-free baking powder is not readily to hand, the same amount of your usual baking powder can be used.
Reproduced with kind permission from the Authors: Schindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.