Apple and Almond Cake

Serves: 8
200g (1 1/3 cups) self-raising flour, sifted
133g (1 1/3 cups) almond meal
230g (1 cup) CSR Raw Caster Sugar
175g unsalted butter, soft
150ml buttermilk
3 large eggs, lightly beaten
Very fine zest of 1 lemon
1 large apple, peeled, cored and sliced
1 tablespoon CSR Raw Caster Sugar, extra 

1. Preheat oven to 180ºC conventional or 160ºC fan forced. Grease a 30cm x 20cm slice pan. Line the base and long sides with baking paper, extending paper 5cm above edges of pan. This helps with easy removal from the pan.
2. Combine flour, almond meal and CSR Raw Caster Sugar in a food processor. Add butter, buttermilk, eggs and lemon zest. Pulse until just combined.
3. Spread batter into prepared pan and top with apple and extra CSR Raw Caster Sugar. Bake for 35 - 40 minutes or until skewer comes out clean.