In a bowl, beat the eggs with the sugar and salt for a few minutes.
Add the flour—sifted with the baking powder—and the milk to the mixture, alternating between the two.
Prepare the sliced apples, making sure to set aside the nicest slices for garnish.
Grease and flour a baking pan.
Pour half of the batter onto the baking sheet and arrange the first layer of apples, setting aside a few for the final decoration.
Cover the apples with the remaining batter and garnish with the apple slices we had set aside.
Bake in a conventional oven for 40–45 minutes at 180°C.
There are countless versions of apple cake; this is the one I’ve been making lately, and I have to say the result is both very appetizing and light. It’s packed with apples—just the way I like it!
A tip: it’s best to use very ripe yellow apples, because the cake turns out even tastier and more flavorful!