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, break the four eggs with the sugar and beat until they have tripled in volume and become fluffy.
3. Sift the self-rising baking flour and add it to your egg mixture. Fold this over, preserving as much air as possible. Add the melted (and slightly cooled) butter and mix until combined.
4. Add cinnamon, pinch of salt and vanilla extract.
5. Add the diced apple to the batter and gently fold them into the batter so that the apple pieces are evenly distributed. You can roll the apple pieces through some more cinnamon.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Place the apple slices on top of the batter and press lightly. Sprinkle optionally with some almond shavings.
8. Bake the apple cake in the preheated oven for about 45-50 minutes, or until a wooden skewer comes out clean when inserted into the center of the cake.
   45–50 minutes
9. Remove the cake from the oven and let it cool in the mold for a few minutes. Then carefully remove the cake from the mold and let cool completely on a wire rack.
10. Sprinkle the cooled apple cake with powdered sugar

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.