Pre-heat the oven on 170/180 degrees. Prepare a cake tin, line it with baking paper, spread with butter and drizzle with a tiny bit of flour to stop it from sticking and remove the excess flour.
Start by peeling, quarter the apples and removing the core. Slice each quarter length wise into thin(ish) slices. Add the lemon juice to stop them from getting brown.
In a bowl mix the flour, the baking powder and the butter softened and cut into small pieces. With the tip of your fingers mix the flour and the butter until it makes a crumbly mixture.
Add the sugar, the egg and mix well.
Slowly add the milk to make the base more liquid, it needs to be a honey like consistency by this point.
Pour the mixture into the tin and let it spread evenly. Start to add the apples in a circular way all around the tin so to cover the base completely. You can top it up with a mixture of a couple of spoons of sugar and the cinnamon if you wish although be aware that the sugar will caramelise and make the cake dark on the top.
Cook in the oven for 40-50 minutes (depending on your oven) on the lowest level (if ventilated oven)
When cold you can decorate it with a sprinkle of icing sugar if you would like to. Serve alone or with a scoop of vanilla icecream
