Invisible Apple Cake

INGREDIENTS

• 1.1kg Dunnes Stores Handpicked Granny Smith Apples, peeled
• ½ lemon, juice
• 160g plain flour
• 2 tsp baking powder
• 140g caster sugar
• ¼ tsp salt
• 4 large eggs
• 180ml whole milk
• 2 tbsp double cream
• 1 tsp vanilla bean paste
• 1 tsp Cardamom pods, ground
• ½ tsp Dunnes Stores Ground Cinnamon
• 40g melted butter
• 2 tbsp Dunnes Stores Baking at Home Demerara Sugar

METHOD

1. Heat the oven to 190°C/170°C Fan/375°F /Gas Mark 5. Grease and line a 900g loaf tin with parchment.
2. Prepare the apples by peeling them, removing their cores and slicing them to about 1mm thick.
3. In a bowl whisk the flour, baking powder, sugar and salt.
4. In a separate bowl whisk the eggs, milk, double cream, vanilla, cardamom, cinnamon and melted butter until smooth.
5. Make a well in the dry ingredients and pour in the wet ingredients then whisk until you have a smooth batter.
6. Pour the batter over the apples and toss to coat well. Using a slotted spoon, spoon the apple mixture into the loaf tin, packing it down really well. Make sure the top has a nice, neat pattern of overlapping slices. Drizzle a little batter over and leave any excess batter in the bowl as you don't want to drown them. Finish with a sprinkle of demerara sugar.
7. Bake for 1 hour - 1 hour 15 mins or until golden brown. The filling will still be a little wet and custardy but will firm up in the fridge. Leave to cool completely then chill in the fridge overnight before slicing and eating with sweetened whipped cream.