Preheat the oven to 180°C, fan 160°C, gas mark 4. Adjust the oven shelf to the centre of the oven. Grease and line a 20cm round loose-based cake tin.
In a small bowl, mix together the flour, baking powder and salt.
Peel and core the apples, then dice them into 3cm pieces.
In a large bowl, beat the eggs until foamy then whisk in the sugar, then add the vanilla.
Whisk in half the flour mixture, and then gently stir in half of the melted butter. Stir in the remaining flour mixture, then the rest of the butter.
Fold in the apple cubes until they're well coated with the cake batter. Transfer the misture to the prepared tin and smooth the top a little.
Bake the cake for 50-55 minutes, or until a fine skewer inserted into the centre comes out clean. Let the cake cool for 10 minutes, then remove from the tin and cool on a wire rack.
Remove the lining paper, then serve with whipped cream or crème fraîche.
Cook's tip: This recipe also works beautifully with South African pears.
*All information included in this recipe has been provided by Chingford Fruit Ltd. This recipe was created by Reuben Riffel, head chef at Reuben's Restaurant, Franschhoek, South Africa.