For the cake, beat all the ingredients until smooth. Grease a 26 cm (approximately 10-inch) diameter springform pan. Pour in 1/2 the batter and smooth the top. For the filling, peel apples, quarter, core, cut into slices and place over the batter. Pour in the remaining batter and smooth the top. Bake in preheated 160°C (approximately 325°F) oven for 45 minutes. Allow to cool slightly. Loosen the cake from the pan and place on a wire rack.
Heat the jam while stirring. Brush over the warm cake. Toast the almonds in a dry pan and sprinkle on the cake. Cool the cake completely. Just before serving, dust with powdered sugar.