Torta di Mele Rustica (Rustic Italian Apple Cake)

• 120 ml Olive oil
• 180 g Caster sugar
• 1 medium Lemon, unwaxed if possible
• 3 large Egg, room temperature
• 120 ml Whole milk, room temperature
• 260 g Plain flour
• 10 g Baking powder
• 1 tsp Ground cinnamon
• 4 medium Apple, firm, tart-sweet

1. Heat the oven to 180°C (355°F). Lightly oil a 23 cm cake tin and set aside.
2. In a large bowl, whisk the olive oil, caster sugar and finely grated lemon zest until glossy. Whisk in the eggs one at a time, then whisk in the milk until smooth.
3. In a separate bowl, whisk together the plain flour, baking powder and ground cinnamon. Add the dry ingredients to the wet mixture and fold just until you no longer see dry flour.
4. Peel, core and cut the apples into thin slices, then toss with a squeeze of lemon juice from the zested lemon. Fold most of the apples through the batter, reserving a small handful for the top.
5. Scrape the batter into the tin and arrange the reserved apple slices over the surface. Bake for 45 to 55 minutes, until golden and a skewer inserted into the centre comes out clean.
6. Cool in the tin for 10 minutes, then turn out onto a rack to cool further. Serve warm or at room temperature.

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