Instructions

1. Preheat the oven to 180°C. Grease and line the bottom of a spring clip cake tin with baking paper.
2. Peel, core and thinly slice the apples. Put them in a bowl, squeeze over the lemon juice, add the zest and vanilla sugar. Set aside.
3. Sieve the flour into a mixing bowl. Add the spices and combine.
4. In another bowl whisk eggs with the sugar until pale, then add the oil and milk.
5. Pour the wet ingredient into the dry ones and stir gently until well combined and lump-free.
6. Gently fold in the apple pieces (including the lemon juice) and combine.
7. Transfer the mixture into the cake tin, scatter a spoonful of extra sugar on the top.
8. Bake in the middle of the preheated oven for about an hour, until golden.
9. Insert a skewer in the middle - if it comes out clean, the cake is done.
10. Turn off the oven, leave the door open slightly and let the cool down gradually in the oven.
11. After ten minutes take the tin out of the oven, let it cool for another ten minutes before removing the cake from it.
12. Slice and serve.