Directions
- 1Start with six to eight apples, peel them, core them, and slice them paper-thin about one to two millimetres.
- 2You can use a knife or a mandolin works best for this.
- 3Add orange zest and fresh orange juice to the sliced apples.
- 4Mix well so every slice is coated.
- 5For the batter, whisk eggs and caster sugar until pale and smooth.
- 6Add melted butter, milk, vanilla, cinnamon, and nutmeg.
- 7Whisk again, then add the flour and mix just until combined.
- 8Pour the batter over the apples and mix thoroughly so every slice is coated.
- 9Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
- 10Transfer the apples into the tin, packing them tightly.
- 11Pour over any remaining batter.
- 12Bake at 170°C for about an hour.
- 13If it browns too quickly, you can loosely cover with some foil.
- 14Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
- 15Let it cool completely before lifting out.
- 16Slice, 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
apple peelercutting boardknifemandolinlarge mixing bowlwhiskseparate bowlloaf tinparchment paperovenfoilcooling racksmall panpastry brush
Tips
- The zest brings the flavour, and the juice keeps the apples from browning.
- The batter will be very thin but that's correct.
- You can layer them neatly or press them in naturally, but pack them tightly.
- If it browns too quickly, you can loosely cover with some foil.
- Let it cool completely before lifting out.
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