Ingredients
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100g sugar
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3 large eggs
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½ cup milk
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40g butter, melted
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150g plain flour
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4 large Pink Lady apples
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50g chopped walnuts (optional)
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Icing sugar for dusting
Method
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Preheat oven to 180˚C (160 ˚C fan forced). Grease and line a loaf tin with baking paper, allowing extra paper to overhang the long edges (this will be used to lift the cake when it’s baked).
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Whisk the sugar and eggs together until pale and foamy, then add the milk and melted butter. Keep whisking until smooth then add the flour, a third at a time, and continue whisking until combined.
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Peel and core your apples, then slice them very thinly, one at a time, dropping the slices into the batter as you go.
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Gently stir the mixture, making sure each slice is coated with batter.
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Pour all the mixture into the tin, making sure the apples are evenly distributed and lying flat.
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Bake for 40-50 minutes, until the centre is set. Check after 25 minutes and cover the top with foil if it is already golden brown.
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If using walnuts, scatter them over the top for the last 10 minutes of baking time (they will burn if added at the beginning). You can also choose different nuts such as almonds if you prefer.
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Serve dusted with icing sugar.
