Apple and Almond Cake (Bolo de Maçã e Amêndoa)

1. Preheat the oven to 350°F (180°C).
2. Peel the apples, core them, and cut them into small pieces.
3. Place them in a bowl, sprinkle with lemon juice, and set aside.
4. In a bowl, combine the two eggs, sugar, a pinch of salt, and a pinch of cinnamon, mix with a spoon without beating the eggs.
5. Add the vegetable oil and milk, and mix.
6. Then add the sifted flour and baking powder and mix until you get a homogeneous, lump-free batter, which will be liquid.
7. Pour the mixture into a cake pan lined with parchment paper.
8. Spread the chopped apples evenly over the surface, draining off the lemon juice (don’t worry if they overlap, as some pieces will sink into the cake).
9. Bake for about 35 minutes.
10. Meanwhile, melt the butter in a pan and let it cool.
11. Add the sugar (80 grams), grated lemon zest, and the beaten egg.
12. Mix with a whisk until you get a creamy consistency.
13. After 35 minutes, remove the cake from the oven.
14. Pour the cream mixture over the top, sprinkle with sliced almonds to taste, and return the cake to the oven at 350°F (180°C).
15. Bake for an additional 15 minutes or until the surface is dry and golden.
16. Once baked, let the cake cool, remove it from the pan, and transfer it to a plate.

Recipe & Photo Credit: giallozafferano.it