01 -
Once out of the oven, leave the cake to get to room temp before you serve or add any frosting.
02 -
Put your batter in the pan, smooth it out, then bake for about 25 mins. Check it’s done with a toothpick, which should come out clean.
03 -
Pour the wet mix into the dry one bit by bit, stirring just enough so it’s blended but not overdone. Add some water if it’s too thick to pour.
04 -
Gently fold in the shredded apple to keep the mix nice and light.
05 -
Beat the eggs and applesauce together in a different bowl until smooth and even.
06 -
In a big bowl, toss the flour and cinnamon together to get rid of lumps.
07 -
Warm your oven to 175°C. Line a 15 cm round pan with parchment and grease it lightly so the cake won't stick.