Sicilian apple cake

Method

1. Preheat the oven to 170°C.
2. Place the walnuts in a food processor and pulse, in two-second bursts, until evenly ground.
3. Grease a 25 cm cake tin generously with butter, then sprinkle the base and sides with the ground walnuts and set aside.
4. In a bowl, toss the apple slices with the lemon zest and juice and set aside.
5. Heat a small frying pan over medium heat and toast the pine nuts, tossing, until lightly brown. Leave to cool.
6. Combine the eggs, vanilla paste and sugar in the bowl of a stand mixer and whisk together until pale and creamy. Add the melted butter, flour, baking powder and milk, and mix thoroughly.
7. Pour one-third of the cake batter into the prepared tin, then top with one-third of the apple slices, pine nuts and sultanas.
8. Repeat with the remaining ingredients, finishing with a layer of apples. Sprinkle the cinnamon and some sugar over the top.
9. Cover with foil and bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the top is golden and firm to touch. Remove from the oven and leave to cool in the tin for 20 minutes.
10. Turn the cake onto a platter and dust with icing sugar before serving.