Apple Almond Cake

For 12

2 medium apples

2 medium eggs

150 g sugar

125 g butter, room temperature

200 g almond flour

50 g potato starch

8 g di baking powder

1 organic lemon

a pinch of salt

apricot jam

almond flakes

Preheat the oven to 180°. Wash and peel the apples, remove the core, cut them into thin slices and sprinkle them with lemon juice. In a large bowl beat together the butter, cut into dices, the sugar, the lemon zest and a pinch of salt until light and fluffy. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Gradually add the almond flour and the sifted potato starch, while beating, until the batter is completely combined and smooth. Pour the mixture in a greased and floured cake pan (20-22 cm diameter), level the surface and sprinkle with the apple slices, bake for about 35/40 mintes or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool before removing the cake from the mold. Heat the apricot jam until warm and fluid. Brush the cake with some strained apricot jam and sprinkle with some almonds flakes.