Preheat oven to moderate 180oC.
Brush a deep, 20cm round springform tin with melted butter or oil. Line base with paper, grease the paper.
Using electric beaters, beat butter
and sifted icing sugar in small mixing bowl until creamy and white.
Add eggs gradually, beating thoroughly
after each addition.
Transfer mixture to large mixing bowl.
Add walnuts. Using a metal spoon, fold in sifted dry ingredients.
Stir until just combined and mixture
is almost smooth.
Spoon mixture evenly into prepared
tin, smooth the surface. Cut each apple in quarters, then into
thin sliced lengthways. Arrange apples decoratively over top of cake.
Bake 40 minutes or until skewer comes out clean
when inserted in centre of cake.
Combine jam and brandy in small pan.
Stir over low heat until mixture boils.
Remove from heat, strain into small
bowl. Brush warm jam mixture over hot cake.