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1
Preheat oven to 180 degrees celcius.
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2
Grease and line a 20cm spring-form tin and sprinkle with flour to coat.
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3
In a mixing bowl cream the butter and sugar until creamy.
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4
Add the eggs one at a time, beating well after each addition.
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5
Sift in the flour and fold in lightly using a large metal spoon.
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6
Mix the milk with the vanilla and stir into the cake mixture.
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7
Spoon the mixture into the tin and level the top.
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8
Peel, core and slice the apple and brush with lemon juice.
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9
Arrange slices on the surface pressing down gently.
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10
Bake for 1 hour or until a skewer comes out clean when inserted into the centre of the cake.
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11
Cool the cake in the tin for about 10 minutes, before turning onto a wire rack to cool completely.
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12
Dust the cake with icing sugar and serve.
