Apple cake

1. Preheat the oven to 180°C (350°F). Grease a cake pan and line it with baking paper.
2. In a large bowl, beat the eggs and sugar until tripled in volume and fluffy.
3. Sift in the self-raising flour and fold it through, keeping in as much air as possible, then add the melted, slightly cooled butter and mix until combined.
4. Fold in the cinnamon, a pinch of salt and the vanilla extract.
5. Gently fold in the diced apple until evenly distributed; you can roll the pieces in a little extra cinnamon first.
6. Pour the batter into the prepared pan and smooth the top.
7. Arrange apple slices over the top, pressing lightly, and sprinkle with almond shavings if you like.
8. Bake for about 45 to 50 minutes, until a skewer inserted into the centre comes out clean.
9. Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
10. Dust the cooled cake with powdered sugar.

Tips from the ZestyPlate Kitchen

• Whisk the eggs and sugar until they have tripled in volume; this is where the cake gets its airy texture, so don't rush it.
• Fold in the flour and apple gently to hold on to all the air you have just beaten in.
• Cool the melted butter a little before it goes in, since hot butter can knock the air out of the batter.
• Roll the apple pieces in a little cinnamon before folding them through, which keeps them from sinking and spreads the flavour.