Spanish-style apple and almond cake

Ingredients for 1 servings:

• 1.2 kg apples (Jonagold)
• 60 g butter
• 3 eggs
• 80 g sugar and some for the mold
• 60 g flour
• 100 g almonds, ground
• 50 ml milk
• 25 g almond flakes
• 1 tsp powdered sugar
• Fat and sugar for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Peel the apples, halve them, and core them. Cut the apple halves into slices about 3 mm thick. Melt the butter in a saucepan and let it cool slightly. Beat the eggs and sugar for about 3 minutes until fluffy. First stir in the melted butter, then the flour, ground almonds, and milk, one after the other. Grease a springform pan and sprinkle with sugar. Add the apples to the batter, pour everything into the pan, and smooth the surface. Bake in a preheated oven (electric oven 200°C / fan oven 175°C) for about 1 hour. Then let the cake cool in the pan on a wire rack. Toast the flaked almonds in a dry pan until golden brown, then let it cool on a flat plate. Remove the cake from the pan and sprinkle with the toasted flaked almonds and powdered sugar.