Peel, core, and slice the apples into thin wedges. Place them in a bowl, sprinkle with lemon juice to prevent browning, and toss with 1 tablespoon of cane sugar. Set aside.

In a large mixing bowl, beat the eggs with the 70 g sugar for 2–3 minutes until the mixture is pale, thick, and slightly frothy. This step is key to achieving a light cake texture.

Stir in the milk and sunflower oil, whisking until smooth and well blended.

Sift the flour and baking powder into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix to avoid a dense cake.

Grease a 20 cm (8-inch) round baking pan with butter or oil, then line the base with parchment paper.

Pour half the batter into the prepared pan. Arrange half of the apple slices evenly on top. Pour the remaining batter, then finish with the rest of the apples neatly arranged on the surface.

Preheat your oven to 180°C (350°F) and bake the cake for 45–50 minutes, or until a skewer inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack. Dust with powdered sugar before serving, if desired.