Directions
- 1Peel, core, and slice 6 to 8 apples paper thin (about 1 to 2 mm).
- 2Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
- 3In a separate bowl, whisk eggs and caster sugar until pale and smooth.
- 4Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
- 5Add flour to the wet ingredients and mix until just combined.
- 6Pour the thin batter over the apples and mix thoroughly so every slice is coated.
- 7Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
- 8Transfer the coated apples into the tin, packing them tightly.
- 9Pour over any remaining batter.
- 10Bake at 170°C (338°F) for about 1 hour.
- 11If the cake browns too quickly, loosely cover it with foil.
- 12Once baked, cool for 15 minutes in the tin.
- 13Brush the top with warm apricot jam for a shine.
- 14Let the cake cool completely before lifting out and slicing.
- 15Dust with icing sugar and serve warm or at room temperature.
Ingredients
- 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
- 1 x Orange (zest and juice)
- 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 (for glazing)
- Icing Sugar (for dusting)
Equipment
KnifeMandolinLarge mixing bowlSeparate 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 flavor, and the juice marinates the apples and prevents discoloration.
- The batter will be thin, and that is correct.
- When assembling, you can arrange slices neatly or press them in naturally, but pack them tightly.
- If the cake browns too quickly during baking, loosely cover it with foil to prevent over-browning.
- The cake will sink back down as it cools, which is normal.
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