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Preheat oven to 160°C fan/Gas 4 and line a 20cm cake tin with baking parchment
Peel and quarter the apples, trim away and discard the cores, then slice them thinly
Pile the apple slices into a mixing bowl and add the juice from the lemon, toss together and set aside
Weigh out the sugar and remove 3 tbsp, mix it with the cinnamon in a cup or small bowl and keep to one side
Put the rest of the sugar into a separate mixing bowl, crack in the eggs, then whisk together for 2-3 mins until pale, light and airy
Whisk in the milk and a small pinch of salt
Gently fold in the flour until you have a pourable, lump-free batter
Pour one third of the batter into the cake tin and then add a third of the apples followed by a third of the dried fruit, press down into the batter
Repeat the layering process twice more
Finish by scattering over the almonds followed by the cinnamon sugar
Bake for 45-50 mins, or until a skewer or knife tip comes out clean, covering with foil if needed to prevent burning
Leave to cool completely in the tin before serving