Easy to do and a perfect Autumn dessert—it doesn’t get much better than this apple and rhubarb cake!
- Preheat oven to 200ºC.
- Peel apples if you wish or leave the skin on. Core and quarter, then cut each quarter into three slices, lengthwise. Add the slices to a bowl and pour over the lemon juice to stop the apples browning. Add the chopped rhubarb to the apples.
- Generously grease a flan tin or a 20cm cake tin.
- Whisk the dry ingredients together in a medium bowl. Make a well in the centre and add the milk, vanilla, eggs, milk and olive oil. Mix until you have a smooth batter. Add the apples to the batter and mix everything together. It will be mostly apples with not much batter, just enough to coat them.
- Pour into the prepared tin and arrange the apple slices on top, either in neat concentric circles or randomly if you prefer.
- Break the butter up with your fingers into little pieces and scatter the butter and the walnuts all over the top of the apples.
- Bake for 40 – 45 minutes or until puffed up and golden.