Ingredients
- 2 Pink Lady apples, cored and thinly sliced*
- 4 large eggs*
- 2/3 cup sugar
- 2 1/2 oz. sour cream, plus extra to serve (optional)
- 1/2 cup ground almonds*
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 tbsp sliced almonds
- 1 tbsp raw sugar for sprinkling
- 2/3 cup unsalted butter, softened
Directions
- Heat oven to 375*F
- Grease a 8 inch spring-form cake tin and line base with parchment paper.
- Beat together butter and sugar until light and creamy. Add the eggs one at a time and then beat in the sour cream. Stir in the ground almonds, flour, cinnamon and baking powder.
- Spoon half of the mixture over the prepares tin. Lay half of the apples on top and then spread the rest of the cake batter on the top of the apples. Arrange the remaining apple slices over the cake batter in a neat pattern, overlapping slightly. Finish by scattering the sliced almonds and the raw sugar on the top.
- Bake for 60 - 70 minutes, or until skewer placed in center comes out clean. The top should be browned and crispy.
- Cool for about 30 minutes before removing from the pan. Serve warm or cold.
