Lightning apple and almond cake with punch glaze

Ingredients for 1 servings:

• 60 g butter, soft
• 150 g sugar
• 2 eggs
• ½ pack of baking powder
• 4 tbsp Baileys Irish Cream
• 3 tbsp almonds, ground
• 750 g apples, peeled, quartered, the bulges scored and sprinkled with lemon juice
• 125 g powdered sugar
• 2 tbsp rum
• 200 g flour
• possibly almond(s), sliced ​​or cinnamon sugar
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Super-quick, super-easy apple pie! Even baking beginners can make it!

First, cream the butter and sugar together until crumbly. Then beat in each egg one at a time. Stir in the flour mixed with the baking powder and the Baileys. The batter should remain soft. Then beat in the ground almonds. Pour the batter into a greased and floured 26 cm springform pan. Gently arrange the apple slices, curved side up, on the batter, close together. Then brush the apples with a little oil. If you like, sprinkle with a sugar and cinnamon mixture or scatter flaked almonds on top. Bake in the middle rack of a preheated oven at 180°C for approx. 35-40 minutes. Pierce with a wooden skewer (toothpick); when nothing sticks to the skewer, the cake is baked through. In the meantime, beat the icing sugar with rum and, if desired, a little water until smooth. Immediately after baking, drizzle the cake evenly with a tablespoon while it is still hot and in the pan. The icing will then set on its own. Once the icing has set somewhat, remove the cake from the pan and let it cool completely.