Nut Cake with Caramelized Apples

DOUGH INSTRUCTIONS

• 1
  Sift the flour together with the sugar and baking powder, mix in the salt and finely ground nuts. Add the butter cut into cubes, the egg yolk, and work into a dough. Divide it in half, wrap one half in cling film and place in the refrigerator. Press the other half over the entire surface of a 23 cm diameter cake tin, the bottom of which we have previously lined with baking paper. Prick the dough with a fork and refrigerate for 30 minutes.
• 2
  Pre-bake the chilled dough in the tin for 15 minutes in an oven preheated to 160°C with a fan.

FILLING INSTRUCTIONS

• 1
  Wash, peel, quarter the apples, remove the cores, and cut each quarter into three parts.
• 2
  In a wide saucepan or deep pan, add the sugar and lemon juice, and dissolve it over low heat while stirring constantly. Let the dissolved sugar turn golden without stirring for about 1 to 2 minutes, then add the apples and vanilla. Cook the apples for five minutes, stirring gently with a wooden spoon to prevent them from breaking apart too much. Remove the saucepan from the heat, mix the cornstarch in ½ dcl of water, and pour it into the apples while stirring constantly. Spread the mixture over the pre-baked crust.
• 3
  Roll out the second half of the dough into a sheet about 4 mm thick, cut long strips about 1.5 cm wide, and arrange them in a lattice pattern on the surface of the cake.
• 4
  Bake for 50 to 60 minutes in an oven preheated to 170°C with a fan. After baking, let it cool, and before serving, you can dust it with vanilla or powdered sugar.