Method

• Preheat oven to 160°C, fan-forced.
• Invert base of 23cm springform pan. Grease and line base and side with baking paper.
• Peel apples, cut into quarters and remove core. Cut into 2-3cm chunks or thick slices.
• To make cake, using electric beaters, beat together butter, caster sugar and lemon zest in large bowl until pale and creamy.
• Beat in eggs one at a time until well combined.
• Add milk, self-raising flour and almond meal, stirring with spoon until well combined. Spread evenly into prepared tin.
• Scatter chopped apple over cake mixture and press apple down lightly into cake mixture with spatula or palm of your hand.
• Bake for 1 hour or until golden brown and skewer inserted in centre of cake comes out clean. Cool in tin.
• Sprinkle with sifted icing sugar and serve with cream.