2Cut the peeled apples in half and remove the core.
3Thinly slice the apples, aiming for 1 to 2 mm thickness, using a mandolin or a knife.
4Place the sliced apples into a mixing bowl.
5Add the zest and juice of one orange to the apples and mix until all apples are completely coated.
6In a separate bowl, whisk together two eggs and 70 grams of caster sugar until pale and the sugar is dissolved.
7Add 30 grams of melted butter, 120 ml of milk, 1 teaspoon of vanilla extract, half a teaspoon of ground cinnamon, and a quarter teaspoon of ground nutmeg to the egg mixture, then whisk until smooth.
8Add 75 grams of plain or all-purpose flour to the batter and whisk until just combined.
9Pour the thin batter over the apples and mix thoroughly until all apples are completely coated.
10Line a loaf tin with parchment paper, leaving an overhang on the ends.
11Place the apple mixture into the loaf tin, packing them in compactly, either randomly or slice by slice for better results.
12Pour any remaining batter from the bowl over the top of the apples in the loaf tin.
13Place the loaf tin into a preheated oven at 170 degrees Celsius for about 1 hour.
14After 40 to 45 minutes, check the cake; if it's browning too quickly, cover it loosely with foil.
15Once baked, remove from the oven and let it cool for 15 minutes.
16Brush the top of the cake with some warm apricot jam for shine.
17Leave the cake to cool completely before removing it from the tin.
18Cut and serve warm or at room temperature, finishing with a dusting of icing sugar.