(Makes one 24cm cake)
3 medium sized apples (golden delicious but any will do!)
a little lemon juice
2 eggs 100g sugar + 25g for sprinkling
1 teaspoon vanilla essence
200g plain flour plus a little extra for greasing the tin
2 teaspoons baking powder
125ml milk
3 tablespoons olive oil
25g butter plus a little extra for greasing
Preheat the oven to 180C (350F/Gas 4). Peel and core the apples. Cut them in half, and cut the halves into slices about 5mm. Sprinkle them with a little lemon juice while you prepare the cake batter. Whip the eggs with the 100g of the sugar and the vanilla until thick and creamy. Add the sifted flour and baking powder, and mix to incorporate. Add the milk and olive oil, and stir to make a smooth batter. Butter and flour a 24cm cake tin and pour in the batter, which will spread to cover the bottom. Pat dry the apple slices and arrange them on the top of the batter. Sprinkle with the remaining sugar and dot with the butter. Bake for about 45 minutes or until the top is golden. The cake inside will be moist and spongy. Serve the cake warm or room temperature.