This is my mum Teresa's recipe and boy it's a winner! It's one of her cakes that has been made countless times and is devoured by the horde at Sunday lunch. It takes about 15 minutes to prep and produces a moist and delicious cake every time. Teresa has this brilliant haphazard approach to cooking - she would kill me for saying so but growing up we'd say that her kitchen looked like a tornado had hit it. The more I cook with her though, the more I realise there really is method to her madness. She surprisingly approaches her recipes with a very precise method and can whip up Sunday lunch for 10 people at a ridiculous pace (multiple courses/dishes always feature). I hope to post more of her recipes on the site in future days. Oh, when I ask her what type of apple she likes to bake with for this cake her answer is always, "whatever you have - a mixture!".
This is a family size cake so halve the mixture for a smaller version - not that it won't be eaten.
650g apples (about 5 medium apples)
2 tbsp sugar
2 tbsp cinnamon
2 cups plain flour
2 cups castor sugar
4 tsp baking powder
1/8 tsp salt
2 1/2 tsp vanilla extract
1 cup vegetable oil
4 eggs at room temperature, whisked
First, core and peel the apples and cut into uniform chunks. Mix them with the sugar and cinnamon in a bowl.
In another bowl, add remaining ingredients until it just combines, stir through apples.
Pour into a buttered, 28-30cm in diameter, cake tin and bake at 170C for 65min (fan forced oven). If the top gets too brown cover with baking paper. Let it cool in the pan and dust with icing sugar when ready to serve.