Layered Spiced Apple Cake

材料

3 medium free-range eggs, lightly beaten

160ml (⅔ cup) milk

3 tablespoons extra virgin olive oil

1 teaspoon vanilla extract

70g (generous ½ cup) plain (all-purpose) flour

3 tablespoons honey

1 teaspoon ground cinnamon

Pinch of salt

4 dessert apples (skin on)

1 teaspoon baking powder

手順

Preheat the oven to 180°C/160°C fan (350°F) Gas Mark 4. Line a 900g (2lb) loaf tin (pan) with nonstick baking paper. In a large bowl, whisk together the eggs, milk, olive oil, vanilla extract, flour, honey, cinnamon and salt until smooth. Set aside. Using a mandoline or the slicer side of a grater, thinly slice the apples, discarding the cores. The slices need to be very thin for the recipe to work properly. Add the baking powder to the batter and mix well. Fold in the thin apple slices, ensuring they are evenly coated with the batter.

Tip the apple slices and batter mixture into the prepared loaf tin, pressing down to ensure there are no air pockets. Pour any remaining batter over the top and pat down to compact the mixture.

Bake in the oven for 50 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean. Be careful to watch the cake towards the end of the baking time to prevent burning.

Allow the cake to rest in the tin a little before turning it out on to a wire rack to cool completely.

Store the cake in the refrigerator, where it will keep well for up to 5 days. When ready to serve, cut a slice and warm it in a pan on either side until caramelised. Serve with a dollop of yogurt.