• 2 cups (300g) self-raising flour or all-purpose flour
• 1 ½ (12g) baking powder
• 1 teaspoon vanilla
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 pinch of salt
• 2/3 cup (100g) walnuts, coarsely chopped
• 4 eggs, at room temperature
• 1 cup (230g) sugar
• 2/3 cup (170 ml) sunflower oil
• 3 tablespoons brandy or cognac
• 1 cup (250 ml) milk
For Serving
• Icing sugar (powdered sugar)
METHOD
1. Preheat the oven to 180°C (fan assisted). Grease and flour a round cake tin with a hole in the middle. Peel the apples and slice them using a grater if possible. If not, slice the apples as thinly as you can.
2. Place the apple slices in a bowl and pour the lemon juice over them to prevent them from browning. Set aside. In a bowl, mix the flour, baking powder, vanilla, cinnamon, nutmeg, and salt. Add the walnuts and mix.
3. In the mixer bowl, add the eggs and sugar and beat until light and fluffy. Lower the mixer speed and pour in the oil in a thin stream. Add the cognac and milk. Add the flour mixture a spoonful at a time.
4. Remove the bowl from the mixer and fold in the apples. Mix well so the cake batter thoroughly coats the apples. Pour half of the mixture into the tin and level it. Repeat with the remaining mixture.
5. Bake in the preheated oven for 1 hour, until nicely browned and a wooden skewer inserted into the center comes out clean. Let it cool, turn it out onto a plate, and if desired, dust with icing sugar.
