A slightly uneven slice from the fresh apple cake Whilst I always try to use fresh fruit when baking I realise that isn't always possible when you are time poor, can't get to the shops, and have to rely on pantry staples. So this cake works particularly well with "pie apple" (Ardmona brand) which you can buy at any supermarket. But having said that this cake is fabulous too using fresh apples ... so I have done both to show you the results ... they taste identical, but the version using the pie apple is easier to cut into precise slices, whilst the fresh apple cake has apple chunks throughout so the slices are not so straight. And it is worthwhile noting that when I was testing this recipe, I made one for a friend to share with his grandchildren, so I took the step of adding 250g of toasted walnut halves (which I lightly chopped) into the mixture along with the butter/eggs, and then baked it as normal. To be honest this is hands down my favourite version (I was lucky enough to have a piece with the grandchildren!), but due to nut allergy in my family that is not an option, but I will definitely do this when baking for others. NB: when testing this recipe I used six medium "Granny Smith" apples which I peeled, cored, and cut into small chunks, and their weight was exactly the same weight as the large tin of pie apple (800g) needed for this recipe. I did this twice and each time the weight of the six apples came to 800g or just very slightly under, but aim to use six apples and no less. The cake keeps well at room temperature for a few days and goes particularly well with creamy custard, or freshly whipped cream seasoned with a touch of vanilla extract or paste.