Tipsy cake with brandy apples | Gourmet Traveller

Ingredients

• 265 gm softened butter
• 220 gm raw caster sugar (1 cup)
• 1 tsp ground cinnamon
• Finely grated rind of 2 lemons
• 4 eggs
• 1 egg yolk
• 165 gm plain flour
• 80 gm almond meal
• 1 tsp baking powder
• 60 ml milk (¼ cup)
• 60 ml lemon juice (¼ cup)
• 20 gm flaked almonds
• 300 ml thickened cream
• 200 gm sour cream
• 50 gm pure icing sugar, sieved
• For drizzling: brandy
• Brandy apples
• 40 gm butter, coarsely chopped
• 5 Granny Smith apples, cut into wedges
• 200 gm pure icing sugar
• 40 ml brandy