Almond apple cake

Preparation:

1. Preheat the oven to 180°C (conventional oven, not fan-assisted). Grease a springform cake tin (20 cm) and dust with flour. Tap off the excess flour. Peel, halve and core the apples. Cut the apples into thin slices a few millimetres thick. Put the apple slices in a bowl and place them in the microwave for 2 minutes to soften. Pour off the excess liquid and allow the apples to cool.
2. Break the egg into a bowl and add 1 tbsp of Hermesetas Granulated. Whisk thoroughly for 2 minutes until the mass becomes thick and pale. Then add the melted butter and vanilla, whisking continuously. Sift the wheat flour, ground almonds, baking powder, salt and the remaining 20 g of Hermesetas Granulated into a new bowl.
3. Alternately add a little of the flour mixture and a little of the milk at a time into the bowl with the egg mixture while whisking at a low speed. Continue until all the flour and milk has been added. Pour half of the dough into a new bowl and stir the two egg yolks into it. Add ¾ of the apple slices and carefully fold until all the apples are well coated.
4. First pour all of the dough without the apples into the springform and then spread the dough containing the apples on top. Spread the remaining ¼ of the apples on the top of the cake and press them gently into the dough. Finally, sprinkle with almond flakes.
5. Place the springform on the bottom shelf of the oven and bake for 30 minutes. Then move it to the middle shelf and allow to bake for another 30-35 minutes.