Vinograd Yabulka Torta Or Dorset Apple Cake

This is a traditional English recipe but I now live here & use village eggs & my home grown apples. I am not a fan of the apple as it is which is such a shame as we have masses & I would love to just pluck one & eat but ne dobre!
I have cooked many an apple cake here & it goes down very well with my Bulgarian friends so I proclaim it a soon to be traditional Vinogradian recipe  The recipe has been asked for & given to quite a few Bulgarians & is spreading round the region, the last one I took to a big celebration was talked about for weeks :-)
This cake is delicious on its own sprinkled with icing sugar or served warm with ice cream & cream if you can get it or make it! So, perfect with café, as a hot or cold desert or just a quick snack.
It freezes well to so if like me you have a glut of apples batch cook & freeze to enjoy all winter!

225g Butter or Margarine
450g Apples peeled, cored & chopped 1cm pieces
Finely grated rind zest & juice of 1 lemon
225g caster Sugar
3 large Eggs
225g SR Flour
2tsp Baking powder
1 - 2 tsp Cinnamon
Put oven on 180c or 160c fan
Grease & line a 23 – 24cm cake tin
Toss apple in lemon juice. I do this while I am peeling & chopping so it keeps its colour.
Using a hand whisk, cream butter, sugar & zest until fluffy. Beat in eggs one at a time adding a little flour with each egg to keep it smooth.
Sift remaining flour, cinnamon & baking powder into the bowl & fold in.
Drain the apple well & stir into the mixture.
Spoon the mixture into cake tin, level & sprinkle with cinnamon.
Bake for 1 hour until well risen & brown. After 10 mins remove from cake tin & dredge with caster sugar or icing sugar.
If it starts to look a bit too brown while cooking cover with baking paper after 45 mins
ENJOY!!!!!