Soft apple and almond cake

Melt 80 g butter over low heat, then remove from heat and allow to cool.

The dough

Meanwhile, pour 40 g ground almonds, 40 g icing sugar, 150 g flour, 10 g baking powder and 80 g caster sugar into the bowl of a mixer.

Start the mixer on low speed, then add 2 eggs 1 at a time.

Then add 20 g milk and mix well.

Replace the "leaf" (or flat beater) of the mixer with the whisk, turn it back on at a slightly higher speed, then pour in 130 g milk in a small stream.

Then pour in the melted butter, also in a small stream, and when it's well incorporated into the dough, finish by pouring in the vanilla extract.

Your dough is ready, but it's quite runny - don't worry, that's normal.

Butter or grease a cake tin, and if possible line the bottom with a piece of baking paper.

Pour the batter into the mould and place in the fridge to set aside.

The apples

Peel 4 apples, cut into small pieces and pour into a small bowl.

Sprinkle with 1 lemon juice and mix well.

In a frying pan over high heat, pour in 30 g butter and when it foams, add 3 tablespoons brown sugar then pour in the apples and lemon juice.

Cook lightly, they should be just tender, and if you wish, flambé them in calvados.

Pour onto a sheet of baking paper placed on a baking sheet to cool.

Preheat your oven to 180°C (360°F), preferably on static heat.

The cake

Once the apples are cold or at least lukewarm, pour them onto the pastry, without pressing them down.

Place on top 80 g macaronade mixture in an even layer.

Sprinkle with a few flaked almonds.

Bake at 180°C (360°F), preferably with static heat, for approximately one hour.

Unmould warm if possible, but be careful: the cake is very fragile.

Enjoy warm or cold.