I tried many apple cake and apple pie recipes in the past but it never happened that i did the same cake or pie on five weekends in a row. It happened with this recipe. I just keep baking it and baking it for more reasons. It is simple, it is delicious and its so popular that it doesnt last long in my fridge.

I also take it with me to work as snack or sometimes for breakfast with my earl grey.

Ingredients

100 gr  melted butter (if unsalted add a pinch of salt for taste)
3 eggs
100 gr dark brown sugar (set aside a bit of it to sprinkle on top)
100 gr caster sugar
100 ml milk
150 gr whole wheat flour
2 tsp baking powder
 
500 gr hard green apples peeled, cored and sliced bathed in a juice of a lemon
 
For seasoning:
few [tsp] drops Amaretto liqueur
1 vanilla stick scraped out
grated zest of one orange and one lemon
a tea spoon of a mixture of the following spices grounded: cloves, allspice, cardamom and cinnamon
100 gr dried apricot cut into small pieces
100 gr dried figs cut into small pieces
1 tsp grated fresh ginger
 
Grease a cake springform tin and dust with flour. Set aside. (If it doesn’t close properly – try placing baking paper underneath the springform.)  Preheat oven to 180C.
 
In a medium sized bowl mix the melted butter with the sugar until creamy and thick. Add the eggs, the milk and everything from the seasoning list (except apricots and figs). Stir well. Lastly, add the flour and the baking powder. Stir until fully incorporated but not too long, it should have a creamy dough consistency.
Pour a third of the mixture into your springform and shake gently so the layer is even. Place one third of the apples as a single layer and cover it with half of the apricot and figs. Then comes one layer of mixture and another layer of apple and the rest of the apricot-fig mix. You should finish with batter mixture and apple slices on the top. 
Shake the tin a bit to help the batter settle. Sprinkle the apples with some brown sugar and bake cake for 1.5  hours, until a skewer inserted into the cake comes out clear.  

 
Serve hot or cold, with mascarpone cream or ice cream.