for 8 pieces

Almond sponge

3	egg yolks
90 g	sugar
90 g	shelled ground almonds
1 tbsp	white flour
3	egg whites
1 pinch	salt

Apple compote

2	apples, cut into approx. 1 cm cubes
1 tbsp	sugar
2 tbsp	lemon juice
1	cinnamon stick

Lemon crumble

50 g	shelled ground almonds
3 tbsp	white flour
2 tbsp	coarse cane sugar
40 g	butter, cold, cut into pieces
½	organic lemon, use grated zest only

Cream cheese frosting

200 g	double cream cheese (e.g. Philadelphia)
25 g	butter, soft
60 g	icing sugar
1	vanilla pod

How it's done

Almond sponge

Beat the egg yolks and sugar until light and fluffy. Add the almonds and flour. Beat the egg whites with the salt until stiff, fold into the mixture. Transfer the mixture to the prepared tin.

Bake for approx. 25 mins. on the bottom shelf of an oven preheated to 180°C. Tip the cake out onto a cooling rack, allow to cool.

Apple compote

Mix the apples and all the remaining ingredients in a pan, cover and cook over a low heat for approx. 8 mins. until just soft. Remove the cinnamon stick, allow the compote to cool.

Lemon crumble

Mix the almonds, flour and sugar. Add the butter and lemon zest, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

Cream cheese frosting

Mix the cream cheese with all the other ingredients, chill for approx. 20 mins.

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