Ingredients:

3 large apples, I used Honeycrisp 

1/2 orange, preferably organic 

3 eggs

7 TBSPs (3 1/2 Oz) vegetable oil, I used sunflower oil

1 cup sugar

2 cups flour

2 tsps baking powder 

Pinch of salt

Sunflower seeds, or sliced almonds

Directions:

Preheat oven to 365F.

Grease and flour a 10” springform pan.

Set aside.

Wash orange and cut in half, peel included.

Remove seeds, if any.

Cut the half orange in four pieces.

Place in food processor until reduced to pulp.

Set aside.

Peel, core and dice one apple.

Cut the 2 remaining apples into even slices after removing core and seeds but keeping the peel on.

Set aside.

Place eggs and sugar in a large bowl.

Using an electric mixer, blend together until sugar is dissolved, about 1 minute.

Add oil, orange pulp and pinch of salt.

Blend one more minute.

Add flour and baking powder.

Blend until flour is incorporated.

Add the diced apples and stir with a spatula to distribute evenly.

Pour batter into the prepared pan.

Spread evenly.

Arrange sliced apples evenly in a flower shape around batter, skin side up.

Insert sunflower seeds in the middle.

Bake in preheated oven for 35 to 40 minutes, after testing for doneness with a toothpick (see Tips).

Remove from oven and cool for 15 minutes before serving.

You may sprinkle with powdered sugar and serve with a dollop of whipped cream, if desired.

TIPS:

If you’re not familiar with the toothpick cake test, it’s done to make sure that cake is fully baked. You just insert a toothpick (or cake tester stick) into the center of the cake. If it comes out clean and dry, the cake is done.

To prevent diced and sliced apples from turning dark while mixing the batter, just mix them with a little lemon juice.

I like leaving the peel on the sliced apples because I feel they make a prettier presentation but you may peel them if you prefer them that way.