Summary

Ingredients

• 1 kg apples, small sour ones (Boskop)
• 1 lemon (s), add the juice
• 10 cl calvados

For the dough:

• 200 g butter, soft
• 175 g suar, brown
• 1 teaspoon lemon (s), untreated, grated zest
• 1 teaspoon cinnamon
• 4 egg (s)
• 200 g flour
• 50 g almond (s), round
• 3 teaspoons baking powder
• 100 g raisins in rum
• 50 g almond (s) (flakes)
• 3 tablespoon sugar, brown

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Instructions

1. Topping: peel and halve the apples and remove the core. Slightly cut into the curve of the apple halves. Drizzle with lemon juice and calvados.
2. Dough: For the batter, mix the butter, sugar, lemon zest and cinnamon until creamy. Gradually work in the eggs. Keep stirring the mixture until the sugar has completely dissolved. Mix the flour with the almonds and baking powder. Draw tablespoon by spoon into the butter mixture. Finally fold in the rum raisins.
3. Completion: Preheat the oven to 175 degrees. Line the bottom of a 26 cm diameter springform pan with parchment paper. Pour in the batter and smooth it out. Place the marinated apple halves on the dough with the curvature upwards and press down a little. Mix the almond flakes with sugar and sprinkle over the apple halves. Bake the cake for about 55 minutes. Take out of the oven, remove from the mold and let cool down on a rack. Whipped cream flavored with cinnamon or calvados tastes good with it.