Ingredients:
For a 4 cm mould:
220 gr (7,76 oz.) 0 flour,
200 gr (7,05 oz.) cane sugar,
2 eggs,
80 (2,82 oz)  Cinnamon oil,
90 gr (3,17 oz.) water at room temperature,
1 envelope of yeast,
5 small green apples,
juice of 1/2 lemon,
icing sugar.

Method:
Wash and peel the apples, cut three of them in slices and three in small pieces. Pour the juice of half lemon and mix. Sieve the flour and the yeast.
Beat the eggs and the sugar with a whisk at high speed in the planetary, until the batter becomes smooth, soft and puffy.
Slow down the speed to the minimum and pour the oil slowly and then the water. Add gently the flour and the yeast.  Remove the whisk, add the apples cut in small pieces and mix very gently with a brush. Pour in a cake pan covered with baking paper already soaked in water and wrung out; no need to level because the mix is very liquid. Place the apple slices in concentric circles and dust with sugar cane. Bake in a 180° preheated oven for 60 min. approx., checking with a toothpick: the cake is ready when dry in the center. Let it cool down and sprinkle with icing sugar.
By Monica Calandra.