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1
Preheat oven to 350u00b0F. Butter a 9-inch round springform pan. Line bottom with parchment and butter again.
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2
Slice half of the apples into 1/3 inch thick slices. Cut the remaining apples into 1/2 inch cubes. Keep separate. Toss with lemon juice.
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3
Grate almond paste on a box grater into the bowl of a standing mixer. Add sugar and beat, using the paddle attachment, until beginning to look paste-like. Drizzle in melted butter while slowly mixing. Increase speed to combine completely.
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4
Incorporate eggs one at a time, beating over medium speed. Beat in orange zest and extracts until combined.
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5
In another bowl, whisk together dry ingredients (flour, cornstarch, baking powder, salt, cinnamon). This can be done while the sugar and almond paste are mixing. Incorporate dry ingredients into wet ingredients in 3 additions. Do not over-mix.
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6
Gently fold in chopped apples. Transfer to the prepared springform pan. Starting in the center and working outwards, shingle the sliced apples on top of the cake in a spiral pattern.
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7
Bake for approximately 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean.
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8
While cake is still hot, warm the apricot jam for about 20-30 seconds in the microwave, or until fluid. Push through a sieve to remove any chunks. Brush warm jam over top of cake.
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9
After about 10 minutes, run a knife along the sides of the cake and remove the ring of the springform pan.
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10
Cool completely over a wire rack. Remove bottom of springform pan and parchment. Serve with whipped cream or ice cream, if desired. Enjoy.
