- Half an untreated lemon
- Butter and breadcrumbs for greasing the form
- 200g Butter
- 200g Sugar
- 200g Flour
- 4 Eggs
- 1/2 teaspoon Baking Powder
- 800g Tart, firm apples
- 100g Sliced almonds
- 100g Apricot jam
- Powdered sugar
- 15 minutes preparation
- 30 minutes preparation time
- 40-45 minutes baking at 200°C
- Grater
- Springform pan
- Whisk or Mixer
- Sieve
- Cooling rack
- Frying pan
- Small pot
- Grate the lemon zest.
- Grease the springform pan with butter and sprinkle with breadcrumbs.
- Peel the apples and cut into eighths. Remove the core.
- Preheat the oven to 200°C.
- Cream the butter with the sugar until very frothy and add 1 tablespoon of flour.
- Gradually stir in the eggs and add the grated lemon zest.
- Sift in the remaining flour and baking powder and fold in.
- Pour half of the batter into the prepared springform pan.
- Lay the apple slices tightly on the batter, covering the entire surface.
- Pour the remaining batter over the apples and smooth it out with a spatula. Bake in the preheated oven for 40-45 minutes.
- Toast the almond slices in the frying pan.
- Flip the baked apple cake onto the cooling rack.
- Boil the apricot jam in a small pot, apply it hot to the warm cake, and immediately sprinkle with the toasted almond slices.
- Let the cake cool down and sprinkle with powdered sugar