The Modern Nonna

0 Note: never use a mandoline without the guard as it can cause serious injuries. I have linked my favourite mandoline in the recipe card and used the closest setting to the blade (the thinnest). 
3 Preheat the oven to 350F (177C). Line an 11 by 5 inch loaf pan with parchment paper and set aside. 
1 Now, peel and core the apples. Take the mandoline, place the whole apple on it with the guard on top, and slice each apple into 1/8 inch rings (refer to my video if needed). You can also slice them thinly with a knife but the final result won't be as good. 
2 Set the sliced apples aside and begin to work on the cake batter. 
4 In a big bowl, add the two eggs and sugar. With a mixer, mix until the batter thickens and is nice and pale (1-2 min). 
5 Next, add in the warmed milk, melted butter, and vanilla. Mix. 
6 Lastly, add in the dry ingredients which are flour, salt, baking powder, and optionally, cinnamon. 
7 Mix until combined and toss in the sliced apples making sure to coat each one. 
8 With clean hands, take a few apples at a time from the bowl and start arranging them into the loaf pan making sure to layer them evenly until the loaf pan is full to the top. 
9 When you place the coated apple rings in the pan, you will be left with a little bit of extra batter. Pour the remaining batter on top and give the pan a shake. 
10 Optionally, you can add thinly sliced almonds on top or bake as it. I like adding almonds for presentation, but you don't have to. 
11 Bake at 350F (177C) for 50-60 minutes or until a toothpick comes out clean. 
12 I like my cake to be lightly golden so keep an eye on it as every oven is different. Once baked, take it out of the oven and let is cool on a wire rack for at least 30 minutes before slicing. If you try to slice it prior to cooling, it will be a mushy mess! 
13 Serve with: powdered sugar, ice cream, or caramel on top! Enjoy.