- 170 g flour
- 1½ t baking powder
- 220 g caster sugar
- 125 g butter
- 1 t vanilla extract
- 2 free-range eggs
- 100 g raw pisatchios, chopped
- ½ t salt
- ½ cup milk
- 2-3 apples, peeled and thinly sliced
- Honey, for serving
Preheat the oven to 180°C.
Beat 170 g flour, 1½ t baking powder, 220 g caster sugar, 125 g butter, 1 t vanilla extract, 2 free-range eggs, 100 g chopped raw pisatchios, ½ t salt and ½ cup milk.
Spoon into a greased 25 cm springform cake tin, smooth and top with 2–3 peeled and thinly sliced apples. Bake for 40 minutes.
Cool and glaze the apples with warm honey to serve.