This French apple cake is the definition of simplicity! Super light, fluffy, and packed full of soft apple pieces, this cake is absolutely bursting with flavour. A dainty dusting of icing sugar makes it fit for any afternoon tea or dessert. This cake only takes one bowl and fifteen minutes to prepare. Bon appétit!
- Preheat the oven to 160 C (350 F). Grease and line a 20 cm (8 inch) circular cake tin with baking paper.
- In a large mixing bowl, whisk together the oil, eggs, and vanilla essence. Sift over the self-raising flour and caster sugar. Fold together until nearly combined.
- Peel and chop the apples into small cubes, approx 1.5 cm (1/2 inch) cubes. Add to mixing bowl and fold until combined and all apple cubes are coated in batter.
- Pour batter into the cake tin. Bake for 45-55 minutes or until golden and a skewer inserted in the centre comes out clean. Allow to cool in the cake tin for 10 minutes before transferring to a cooling rack to cool completely. Dust with icing sugar before serving, if desired.
- All measurements are in metric standards.
- You can keep the cake refrigerated in an airtight container for up to 4 days.
- To freeze the cooked cake, allow to cool completely then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
- You can replace the self-raising flour with 1 cups of plain flour combined with 2 tsp of baking powder.
- You can substitute canola oil for any type of vegetable oil. Note that if you're using a rich olive oil it may change the flavour of the cake.