for 12 pieces

Apple puree

2	apple, peeled, cored and cut into pieces (yields approx. 250 g)
1 tbsp	water
2 tsp	lemon juice
1	vanilla pod, cut open lengthwise, seeds scraped out

Cake mixture

60 g	butter, soft
80 g	sugar
1 pinch	salt
3	egg
100 g	marzipan, cut into pieces
1	organic lemon, 1 tbsp of juice set aside, grated zest
200 g	shelled ground almonds
150 g	white flour
1 ½ tsp	baking powder

Cake

2	apple (approx. 300 g), cored and sliced
50 g	marzipan, cut into cubes
50 g	flaked almonds
1 tbsp	sugar

To bake

icing sugar to dust

How it's done

Apple puree

Place the apples, water, lemon juice, vanilla pod and seeds in a pan, bring to the boil, reduce the heat, cover and simmer for approx 10 mins. until soft. Remove the vanilla pod, puree the apples, leave to cool.

Cake mixture

Place the butter in a bowl, beat in the sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the marzipan, lemon zest and apple puree. Mix the almonds, flour and baking powder, add to the bowl and mix, transfer to the prepared tin.

Cake

Mix the apples with the reserved lemon juice, spread on top of the cake. Mix the marzipan, flaked almonds and sugar, spread on top of the cake.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely. Dust the cake with icing sugar.

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