Apple, cinnamon & walnut cake

Source: "THE BOOK OF NEW ISRAELI FOOD" BY JANNA GUR
Yield:8 servings

5 large apples, peeled and cored
Juice of half a lemon
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
3 large eggs
1 cup sugar
3/4 cup vegetable oil
5 tablespoons brandy or calvados
1 teaspoon vanilla extract
3/4 cup walnuts, coarsely chopped
For dusting:
2 tablespoons sugar
1 teaspoon cinnamon

Procedure:
1. Preheat oven to 350¢ªF.

2. Cut 3 apples into 1/2-inch dice. Slice remaining 2 apples into 8 wedges each, sprinkle with lemon juice and set aside.

3. Sift flour with cinnamon, baking soda and salt.

4. Using an electric mixer, beat eggs, sugar, brandy and vanilla extract until pale and thick, about 8 minutes.

5. Lower speed and gradually add oil and then flour mixture.

6. Fold in diced apples and chopped walnuts and pour batter into a well-greased 10-inch springform pan. Arrange apple wedges in center of cake in a flower pattern. Combine sugar and cinnamon and sprinkle on top.

7. Bake 60 to 70 minutes until cake is golden and a toothpick comes out dry with a few crumbs adhering.

8. Cool 10 minutes, release from pan and cool completely on a rack.