This family recipe was handed down by Zorka Boric who immigrated to New Zealand in 1941 and founded the Boric apple orchard in Kumeu, Auckland, with husband Frank.
Ingredients
Topping
Method
1.Preheat oven to 180°C. Grease and line the base and sides of a 23cm springform cake tin with baking paper.
2.In a mixing bowl, beat eggs, oil, sugar and vanilla together until well combined. Add the lemon zest and grated apple and mix again.
3.Sift in the dry ingredients with a pinch of salt and combine thoroughly. Mix through the walnuts and sultanas then pour into the lined cake tin.
4.In a small bowl, add sherry, walnuts, sugar and cinnamon and stir to mix.
5.Peel and core the apple, cut in half and then into thin slices. Place in a bowl, squeeze over lemon juice and toss apples to prevent them browning.
6.Fan apples out on top of the cake and drizzle sherry mixture on top. Bake for 1 hour or until a small, sharp knife comes out clean when inserted into the centre (if not, bake for 10 more minutes then test again). Place a piece of baking paper over the top of the cake to speed up the final cooking time and prevent the cake from browning too much.
Note
- Serves 12-16