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1
Put 2 1/2 cups of the flour in a bowl with the salt, sugar, and yeast.
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2
Beat the eggs and add them, with the vanilla, lemon zest, and nutmeg, to the lukewarm milk.
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3
Stir the liquid ingredients into the dry ingredients, to make a medium-soft dough, being prepared to add more flour as necessary.
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4
Work in the soft butter and knead by hand for about 10 minutes.
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5
When the dough is ready it will appear smoother, and springier.
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6
Cover with a tea towel and leave till doubles (1 to 1 1/4 hours), or leave to rise in a cool place overnight.
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7
Punch down dough and press in a 9X13 inch pan, if the dough seems like it won't stretch to fit, let it rest for 10 minutes.
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8
Once the dough is pressed into the pan, let it rise for an additional 15-20 minutes.
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9
Heat the oven to 400u00b0F.
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10
Peel and core the apples and chop them finely.
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11
When the dough is ready, beat the egg with the cream, grate over a little nutmeg and brush the top of the dough with this mixture.
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12
Cover the egg glazed dough with the apples, then mix together the sugars and allspice and sprinkle over.
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13
Top with the almonds and put in the oven for 15 minutes.
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14
Turn oven down to 350u00b0F and cook for another 15 minutes or so, until the dough is swelling and golden and the edges.
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15
Remove from the oven and make a runny icing, spoon and trickle it over the cake.
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16
Cool for about 15 minutes and serve warm.
