4 redlove apples (if you use another type remember to spray them with lemon after cutting them because they oxidize)
100 g of 00 flour
80 g of almond flour
50 g of potato starch
2 eggs
150 g of icing sugar
130 g soft butter
100 ml of whole milk at room temperature
1 sachet of baking powder
1 organic lemon (grated peel)
a pinch of salt
a pinch of cinnamon
PROCEDURE
Beat the soft butter with the icing sugar using an electric whisk or a stand mixer fitted with whisks.
Add the lemon zest, salt and cinnamon.
Add one egg at a time, continuing to mix.
Sift the flour with the starch and the yeast.
Add to the mixture gently together with the almond flour alternating them with the milk.
Butter and flour the 24 cm pan or line it with baking paper.
Pour the mixture.
Peel the apples and cut them into 4 parts, removing the core. Cut the slices with the knife blade and place them in a radial pattern on the dough. If you want them to be visible after cooking, do not sink them, otherwise push them a little into the dough and once cooked you will find them in the slice of cake.
Thinly slice an apple and arrange the slices in the center, overlapping them to form a rose.
Bake in a preheated oven at 180° for about half an hour (do the toothpick test).
Once cooled, sprinkle with icing sugar if you like.
