• Butter the bottom of your spring form cake pan and sprinkle with ground hazelnuts (just enough to evenly cover the bottom). Set aside
• Peel and core the apples and slice thinly. Set aside.

Crumble

• Prepare the crumble by mixing 5.3oz flour, 2.5oz sugar, and 2.5oz cold butter together. Sprinkle evenly into the cake pan over the hazelnuts and press down gently.
• Lay out the sliced apples over the crumble about ⅓ in. away from the edge. Set aside.

Batter

• Whip 3 eggs, 5.3oz sugar, vanilla,and salt until the mixture is thick, fluffy and whitish in color.
• Mix flour and baking powder together and sift through a sieve into the batter in increments, folding it in gently with a spoon/spatula.
• Pour the batter into the cake pan, covering the apples.
• Bake at 320°F (160°C) for 60 minutes. Let cool a little.
• Flip the cake onto a serving platter and let cool completely.
• Sprinkle with cinnamon and powdered sugar right before serving (optional).