Sunday, 7 April 2019



5 large apples
some cinnamon and brown sugar
some slivered almonds
the juice of one lemon
the zest of one lemon
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup almond flour
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
8 tablespoons unsalted butter, melted and cooled
some apricot or apple jelly


  • Peel the apples and remove the cores. Cut them up into 1-inch chunks. Place them into a bowl and sprinkle the lemon juice on top. Sprinkle some cinnamon and brown sugar over the apples, mix, cover and set aside.
  • Mix the lemon zest with the sugar and set aside.
  • Preheat the oven to 350°F/180°C.
  • Grease a spring-form pan and place it on a baking sheet that’s lined with parchment paper.
  • In a bowl, mix the flour, almond flour, and baking powder.
  • In the bowl of a mixer, beat the eggs until they are foamy. Add the sugar and beat until it’s incorporated and has dissolved.
  • Add the vanilla and almond extracts. Mix well.
  • Remove the bowl from the mixer.
  • Using a rubber spatula, fold in one-third of the flour mixture, then add one-third of the butter. Folding gently, repeat this process two more times, until all of the flour and butter have been used. The mixture should turn out smooth and a little thick.
  • Reserve one of the apples. Fold in the rest, making sure they are coated with the batter.
  • Add the mixture to the spring-form pan.
  • Arrange the reserved apple and the slivered almonds over the cake batter. 
  • Bake for about one hour or until a knife inserted into the centre of the cake comes out clean.
  • Transfer to a cooling rack and allow to rest for about fifteen minutes. Carefully run a knife around the edges of the cake and open the spring-form pan slowly. Make sure nothing is stuck to it.
  • Allow the cake to cool for about an hour. Remove the sides of the spring-form pan.
  • Invert the cake onto parchment paper and remove the bottom of the spring-form pan. Flip the cake onto a serving platter.
  • Glaze the top of the cake with some melted apricot or apple jelly