Directions
- 1Start with six to eight apples, peel them, core them, and slice them paper-thin, about one to two millimeters. You can use a knife or a mandolin works best for this.
- 2Add orange zest and fresh orange juice to the sliced apples. The zest brings the flavour, and the juice keeps the apples from browning.
- 3Mix well so every apple slice is coated with the orange zest and juice.
- 4For the batter, whisk eggs and caster sugar until pale and smooth.
- 5Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture.
- 6Whisk again, then add the flour and mix just until combined. The batter will be very thin, but that's correct.
- 7Pour the batter over the apples and mix thoroughly so every slice is coated.
- 8Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
- 9Transfer the apples into the tin. You can layer them neatly or press them in naturally, but pack them tightly.
- 10Pour over any remaining batter.
- 11Bake at 170°C for about an hour. If it browns too quickly, you can loosely cover with some foil.
- 12Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
- 13Let it cool completely before lifting out.
- 14Slice, dust with icing sugar, and serve warm or at room temperature.
Ingredients
- 6 to 8 Apples
- 1 x Orange
- 2 x Eggs
- 70 g Caster Sugar
- 30 g Melted Butter
- 120 ml Milk
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 0.5 tsp Ground Cinnamon
- 0.25 tsp Ground Nutmeg
- 75 g Plain/All-Purpose Flour
- Warm Apricot Jam
- Icing Sugar
Equipment
MandolinKnifeLarge mixing bowlWhiskLoaf tinParchment paperOvenFoil
Tips
- Use a mandolin for best results when slicing apples, and be very careful as it is sharp.
- The orange zest adds most of the flavour, and the juice marinates the apples and prevents discoloration.
- The batter will be thin, which is correct.
- Pack the apples in tightly and compactly into the tin.
- If the cake browns too quickly during baking, loosely cover it with foil to prevent over-browning.
- The baked cake will puff and rise, then sink back down as it cools, which is normal.
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