Peel the apples and cut into 4 - 6 even wedges. Then cut them into 7 mm slices.
Soak the apples in salted water (not listed), to avoid discolouring, and drain.
Sift the cake flour, baking powder, salt and cinnamon together twice.
Line a baking tray with parchment paper and preheat the oven to 170℃.
Beat the eggs in a bowl, add the sugar and mix well. Add the vegetable oil and mix further, and add the vanilla extract and lemon juice.
Add the apples and walnuts to Step 5 and mix. Add the dry ingredients from Step 3 in 2 3 batches. Fold in with a wooden spatula to prevent the batter from getting sticky.
Pour the batter from Step 6 into the baking tray and smooth out the surface. The apples and walnuts stick out, so press them with the wooden spatula to make the batter flat.
Bake for 35 40 minutes at 170℃ until golden brown.
When it's baked, cut the cake and it's done The cake is very soft when it's hot. So wait until it cools down a little before you cut, otherwise it may crack.
It's also delicious with raisins instead of walnuts.
Story Behind this Recipe
When I was a child, my mother always used to make this cake when apples were in season.
You don't have to measure the ingredients exactly! You won't mess this up even if you just roughly measure the ingredients using a cup!! Adjust the amount of sugar and lemon juice depending on the sourness of the apples you use. I used Fuji apples, but if you use baking apples, you may need to use about 1.5 times more sugar.