apple, walnut and amaretto cake

This is my take on a Nigella recipe, adapted to work with what we had in. I've exchanged the rum for amaretto, removed the walnuts (100g), used less apple, and cooked it in a parchment liner in a loaf tin, because I prefer cakes that shape for slicing and storing, and it's much easier to get out of the pan.

150ml walnut oil
200g caster sugar
350g 00 Italian flour (I had this, but I'm sure plain would do fine)
100g sultanas
75ml amaretto (or rum, or whatever you fancy!)
2 large eggs
1.5 tsp bicarb of soda
.5 tsp cream of tartar
level tsp of cinnamon (although I used mixed spice, as I can't find any ground cinnamon)
2 dessert apples, peeled and chopped (I didn't peel them, but I'm idle :)

Preheat the oven to gas 4 / 180

Put the sultanas and alcohol of choice in a pan, bring to the boil, remove from the heat and allow the fruit to plump.

Beat the sugar and walnut oil together, then add the eggs one by one.

Fold in the dry ingredients, then the sultanas, then the apple.

Scrape into a 20cm spring form tin (or a liner in a loaf tin, as I prefer), cook for 1 hour, or until it passes the clean skewer test. Leave to rest for at least 10 minutes before turning out.