Beat the eggs with the sugar and cinnamon until the mixture is frothy and well-swollen. Add, continuing to beat, the oil and then the milk (or soy drink). Add the hazelnut flour at low speed, and finally the flour with the yeast and a pinch of salt.
Add the diced apples and mix. I first cut the leaves from the apple slices with cookie cutters, to use for decoration, and diced the remaining part for the dough together with the two rennet apples.
Remember that Red Moon apples do not oxidize, so if you use other types of apples, sprinkle with lemon to avoid this and sugar if you want.
Pour the mixture into the greased and floured mold. Arrange the apple slices and chopped hazelnuts on the surface.
Bake in a preheated oven at 180° for approximately 45/50 minutes.
