Apple and orange cake: a simple bake with a kilo of thinly sliced fruit

This apple and orange cake fits a full kilo of fruit into a light, cinnamon-scented batter. It calls for everyday ingredients and one hour in a 180°C oven.

The apples make up most of the cake. They are cut very thin and coated in orange so they keep their colour and pick up a citrus note before going into the mould.

Ingredients for the fruit

You will need one kilo of apples, peeled and cut. Add the grated zest of one orange and a quarter cup of orange juice. These are used only to coat the slices.

Ingredients for the batter

The batter takes three large eggs and two-thirds of a cup of white sugar. You also need a second quarter cup of orange juice, half a cup of milk and one teaspoon of vanilla.

The dry ingredients are one teaspoon of ground cinnamon, one teaspoon of baking powder and a quarter teaspoon of salt. Add one cup of all-purpose flour.

For the finish, use two tablespoons of warm orange marmalade. Walnuts and icing sugar are added to taste.

Preparing the apples

Peel the apples and slice them very finely with a sharp knife. Toss the slices with the orange zest and the first portion of juice. Mix well so every piece is coated, which stops them from browning.

Mixing and baking

Put the eggs and sugar in a bowl and whisk them. Then add the remaining orange juice, the milk, vanilla, cinnamon, baking powder and salt.

Stir in the flour until the batter is smooth. Fold in the apple slices until each one is covered.

Line a cake mould with baking paper and pour in the mixture. Bake for a full hour in an oven heated in advance to 180°C.

Glazing and serving

Once the cake is out of the oven, brush the top with the warm orange marmalade. Scatter the walnuts over it.

Leave the cake to cool completely before slicing. A light dusting of icing sugar can be added just before serving.