Apple cake with apple syrup glaze
Preheat oven to 325°F.
Line the bottom of a 9-inch springform pan with parchment and grease the sides.
In a food processor, place:
1½ cups sugar
1 cup unsalted butter, room temperature
Zest of 1 lemon
Mix well. Add:
2 cups almonds, finely ground
Mix until combined. Add, one at a time:
Beat the eggs until well incorporated. Add:
1 cup flour
½ teaspoon sea salt
2 tart wild apples, cored and grated
Briefly mix to combine. Scrape the batter into prepared pan.
On top of the batter, attractively arrange:
2 tart wild apples, cored and sliced
Bake until golden brown, about 50 minutes. While the cake is baking, make the cider glaze.
In a small saucepan, combine:
½ cup sugar
½ cup hard (or sweet) cider
Simmer and stir until sugar dissolves. Remove from heat and add:
¼ cup lemon juice
Stir to combine. Set aside, keeping warm.
As soon as the cake comes out of the oven, slowly pour the warm glaze over it, cooling to room temperature before removing from pan.
Serve at room temperature.