4 dense sour green apples
50g cane sugar
The juice of 1 orange and 1/3 of a lemon.
For the frangipane:
100 g room temperature butter
120 g ground almonds
zest of 1 orange and 1/3 of a lemon
Step by step recipe
Preheat the oven to 180°C. Grease a baking dish with butter (except for silicone forms). Peel and core the apples and cut into cubes.
In a skillet, melt butter, place apples, sprinkle with sugar, add citrus juice. Stew apples over medium heat until soft, 10-15 minutes, stirring a couple of times.
Beat butter and sugar until fluffy, add eggs to mixture one at a time, beating each time until smooth. If the butter starts to flake, that’s okay. Add citrus zest and ground almonds, mix until smooth.
Place apples in the bottom of the mold, top with frangipane, and smooth out. To prevent frangipane from burning, cover with foil, remove after 20 minutes and bake without foil for another 20-25 minutes. Serve hot or chilled.