- For the cake
- 100 grams
- 200 grams
- 50 grams
- ½ packet
- 30 grams
- 1 pinch
- 100 milliliters
For the cake, melt butter over low heat. Sift together the 2 types of flour, baking powder, sugar and salt in a bowl.
Pour butter and milk over dry ingredients and knead with the dough hook of a hand mixer. Knead quickly on a floured surface to a smooth dough. Let dough rest for 20 minutes in the refrigerator.
For the filling, peel apples and grate coarsely. Mix with lemon juice, lemon zest, almonds and sugar.
Roll out half of the dough slightly larger than the pan and press into the pan, forming an edge with your fingers. Spread the apple mixture on top. Roll out the remaining dough into a circle of about 18 cm (approximately 7 inches) and place on the filling. Press down the dough on the edges and dock the surface a few times with a fork.
Bake in a preheated oven at 200 °C (approximately 400°F) on the center rack until golden brown, about 30 minutes. Remove, cool to room temperature and dust with powdered sugar before slicing and serving.