Instructions: Preheat oven to 180C (350F).

Grease and line a 12x20cm (5x8in) loaf tin. Cream the butter and sugar until light and fluffy, add the eggs one at a time, beating with electric mixer between each addition. Sift the flour with the baking powder and stir it into the butter mixture alternately with the milk. Fold in poppy seeds, rinds and slices of 2 apples. Transfer the mixture to the tin, top with the remaining apple slices in overlapping rows. With the back of the spoon, push them into the mixture until they are just buried. Bake for 1 and 1/2 hours or until a skewer inserted comes out clean. After 1 hour, check the cake and if becoming too brown, cover loosely with foil. Leave cake in tin for 15 mins or until cooled.

NOTE: Suitable to freeze

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