ITALIAN APPLE CAKE

1 1/2 cups self raising flour

1/4 teaspoon salt

1/4 cup + 1 1/2 tablespoons cornflour

1/4 teaspoon bicarb soda

3 large eggs (room temperature)

3/4 cup sugar

1 x 250 gram tub mascarpone (room temperature)

2 1/2 tablespoons canola oil

1/2 teaspoon vanilla

3 granny smith apples

2 tablespoons extra sugar

preheat oven to 170 c. (340 f.) line base and grease 

and flour sides of a 23 cm. (9 inch) springform tin.

peel and core the apples then cut 1 1/2  apples into a medium sized dice and the other  1 1/2 apples into thin slices. put aside.

in a large bowl, using an electric mixer, beat the eggs and sugar until creamy. add in the marscapone and beat until well combined.

gently stir in the flours, salt and bicarb soda then stir in the oil and vanilla.

fold in the diced apple.

spoon the batter into the tin and level to the sides.

top with the sliced apple and sprinkle with the extra sugar.

cook for 45 - 50 minutes or until golden and a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool completely.

dust with icing sugar to serve.