A delightfully moist apple cake, delicately flavoured with warm Cinnamon and topped with a tangy cream and walnut topping.
Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Grease and line the base of an 18cm (7") round cake tin.
In a large bowl, rub the margarine into the flour. Stir in the Cinnamon, sugar, apples, 25g (1oz) cream cheese, 50g (2oz) walnuts and the eggs, until smooth.
Spoon into the cake tin and bake for 1-1¼ hours until firm to touch. Allow to cool before removing from the tin.
Mix the remaining cream cheese with the icing sugar, spread over the top of the cake and sprinkle with the remaining chopped walnuts.