Peel and core the apples and process them coarsely, in batches, in the food processor. You could grate them coarsely, but it takes longer.
Cook apples: Place them into a wide pan, add the sugar and cook gently until the apples are soft and almost all the released liquid is evaporated.It took me about 15 minutes, but you might need a bit longer if your apples are juicier. Add the cinnamon and the cloves and stir well. Leave to cool until you prepare the rest.
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a rectangular baking tray with baking paper.
Beat the eggs and the sugar until pale and frothy. Add the oil and incorporate it.
Mix the flour and the baking powder in another bowl. Add the flour and the milk to the egg mixture, alternating, start with the flour and finish with milk. The batter will be pretty runny.
Bake: Pour half of the mixture into the prepared baking tray and bake for 10 minutes or until lightly golden. Take the tray out of the oven. At this point, I prefer using a square baking frame because my baking tray is very shallow. If your baking tray is deeper, you will not need the frame, but otherwise, I recommend using it, just to make sure your batter will not end up all over the place.
Top and bake: Spread the appleson the cake, level nicely, and pour the remaining batter on top. Level very lightly and continue baking the cake at the same temperature for about 40 minutes or until nicely browned.
Leave to cool completely, then slice and dust with icing sugar just before serving.
I used winter apples, the sort that is stored in the cellar for a while before being ready for eating and baking. They are a bit floury and sour and don't release a lot of liquid when stewed. If you use fresher, juicier apples increase the stewing time until most of the released cooking liquid has evaporated.