Ingredients

For a 28-cm (11-inch) pan:

• 4 apples (Golden or Rennet variety)
• 1 ⅔ cups (200 g) all-purpose flour (00 or 0 flour)
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) seed oil (e.g., sunflower or canola)
• ¼ cup (50 g) milk
• 3 large eggs
• Zest and juice of 1 lemon
• ½ tsp ground cinnamon
• 2 tsp instant baking powder
• Powdered sugar (for dusting)
• 1 knob of butter (for greasing the pan)

Step-by-Step Instructions

1. Prepare the Apples:

1. Peel and slice the apples into thin wedges.
2. Toss the slices in a bowl with lemon juice and sprinkle with cinnamon. Set aside.

2. Prepare the Batter:

1. In a large mixing bowl, whisk the eggs and granulated sugar together for 5–6 minutes until light and fluffy.
2. Add the seed oil, milk, lemon zest, and lemon juice. Mix well.
3. Sift the flour and baking powder together, then gradually fold them into the wet mixture until smooth.
4. Gently fold in the remaining apple slices.

3. Assemble the Cake:

1. Grease the bottom and sides of the pan with a knob of butter.
2. Arrange a few apple slices decoratively on the bottom of the pan in clusters.
3. Pour the batter over the apples, spreading it evenly.

4. Cook the Cake:

1. Cover the pan with a lid and cook on medium heat for about 45 minutes.
   • Check occasionally to ensure the bottom isn’t burning. Adjust heat as necessary.
2. After 45 minutes, carefully flip the cake onto a plate (like an omelet).
3. Return the cake to the pan, uncooked side down, and cook for another 5 minutes to brown.

5. Serve:

1. Once cooked, transfer the cake to a serving plate.
2. Let it cool slightly, then dust with powdered sugar.
3. Slice and serve warm or at room temperature.