Preheat oven to gas 4, 180°C, fan 160°C. Grease a 23cm (9in) springform cake tin and line the base and sides with nonstick baking paper.
Peel, halve and core the apples. (If you have a melon baller you can use it to neatly scoop out the cores.) Slice the apples into ½cm-thick slices. Sprinkle with the lemon juice and 50g (2oz) of the sugar and set aside.
Scatter a further 50g (2oz) of sugar over the base of the tin. Cover with a layer of apple slices, overlapping them slightly so they sit in concentric circles.
Beat the eggs, melted butter, remaining sugar, salt and vanilla extract together until combined. Sift the flour and baking powder over the mixture, followed by the ground almonds. Add the remaining apple slices, including any liquid, and fold together quickly. Pour into the tin and bake for 50 minutes, until the cake has risen and is golden brown. (At around 30 minutes into the baking time, check the cake. If the top is golden brown by that point, cover with a layer of foil for the remainder of the baking time.)
Carefully turn out onto a serving plate so that the base is uppermost. Serve warm with ice cream or cream.
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