Ingredients:

  • 4 large (about 600g) cooking apples (Bramley or Granny Smith), peeled, cored, and cut into 1/2-inch wedges
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 3 large eggs, at room temperature
  • 150g granulated sugar
  • 1 teaspoon vanilla extract
  • 150g all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • A pinch of fine sea salt
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • Icing sugar, for dusting

Instructions:

  1. Prepare the Apples: In a bowl, toss the cut apples with lemon juice, 1 tablespoon of sugar, and cinnamon (if using). Set aside.
  2. Prepare the Tin: Preheat your oven to 350°F (180°C / Gas Mark 4). Grease and line the bottom of your 9-inch round cake tin with parchment paper.
  3. Whisk Eggs & Sugar: In a large bowl, whisk the eggs and 150g of granulated sugar together vigorously until pale, thick, and slightly fluffy (about 3-5 minutes).
  4. Add Wet Ingredients: Whisk in the vanilla extract and the cooled melted butter until just combined.
  5. Incorporate Dry Ingredients: Gently fold in the sifted flour, baking powder, and salt using a spatula. Mix only until just combined; do not overmix.
  6. Assemble: Pour about half of the batter into the prepared cake tin, smoothing the top. Arrange about two-thirds of the prepared apples evenly over the batter. Pour the remaining batter over the apples, and finally, arrange the remaining apple slices decoratively on top.
  7. Bake: Bake for 40-50 minutes, or until the cake is golden brown on top and a skewer inserted into the centre comes out clean.
  8. Cool: Let the cake cool in the tin for 10-15 minutes before carefully turning it out onto a wire rack to cool completely.
  9. Finish: Dust generously with icing sugar before slicing and serving.