Invisible apple cake

Method

• step 1

  Mix the flour, caster sugar, cinnamon and baking powder in a bowl with a pinch of salt. In a jug whisk together the milk, eggs, vanilla and butter. Make a well in the middle of the flour then gradually whisk in the wet ingredients until there are no lumps remaining.

• step 2

  Cut the apple into thin slices – the easiest and quickest way to do this is with a mandoline but you could use a sharp knife.

• step 3

  Gently fold most of the apples into the batter, trying not to break them. Keep enough neat slices aside to make a layer on top.

• step 4

  Heat the oven to 190C/170C fan/gas 5. Butter a 900g loaf tin and line the base and long sides with a wide strip of baking paper, leaving some overhanging.

• step 5

  Layer up the apples in the tin – you don’t need to be precise but cover the whole surface with each layer without leaving any big gaps. Finish with the final layer of apples you kept aside and make a neat pattern. Spoon over a little of the batter but don’t drown them as you want some definition. Leave a 1cm gap at the top of the tin to allow the cake to puff up.

• step 6

  Sprinkle with demerara sugar then bake for 55 mins – the top should be deep golden and the cake feel tender when pierced with a skewer.

• step 7

  Leave to cool to room temperature or chill overnight. Serve in slices with a drizzle of warm caramel sauce, if you like.