Lemon Cardamom Apple Cake

2 apples, cored and thinly sliced, skin on

1.5 C. (170 gr.) self-raising flour, sifted

pinch of salt

1 tsp. cinnamon

1/2 tsp. ground cardamom

1 C.  (200 gr.) sugar

1/3 C. (80 ml.) of olive oil

2 whole eggs and two egg yolks

1/2 C. (125 gr.) greek yogurt

1 tsp. vanilla

zest of half a lemon

almond flakes for sprinkling

1 T. demerara sugar

 

Preheat oven to 180 C (350 F) and line the bottom of a 23 cm. (9 in.) greased cake pan with parchment paper. In a medium bowl, combine sifted flour, salt, cinnamon, and cardamom. In a separate bowl, mix together olive oil and sugar until light and fluffy. Then, whisk in your whole eggs and egg yolks, one by one, until well incorporated into the mixture. Add yogurt, lemon zest, and vanilla and mix until smooth. Fold the flour and spices into the wet mixture in three batches until just combined. Cover the bottom of the cake pan with about a third of the apple slices. Pour half of the cake batter over the top and cover with another third of the apple. Pour in the rest of the cake batter and top with the remaining apple slices, flaked almonds, and about 1 T. of demarara or white sugar. Bake for about 35-40 minutes until golden or until a toothpick inserted into the middle comes out clean. Leave to cool for at least 15 minutes before transferring from pan.