55 minutes

Ground almonds, 5,3 oz
Sugar, 3/4 cup
Apples, 3 large
Eggs, 5
Vanilla extract, 1 tbsp
Almond flakes
Zest of one lemon unwaxed
Liquor like rum, 1 tsp
Icing sugar
Desiccated coconut flakes
Sugary pearls or round chocolate crispies


Whip the yolks with 3/4 of the sugar until they’re pale and creamy.
Add ground almonds, lemon zest, flour, vanilla extract and liquor.
Peel the apples and slice them, then add them to the mixture.
Whip the egg whites with remaining sugar. Incorporate them gently to the mixture and stir well until it gets creamy.
Cook the cake at 300°F for 40 minutes. After cooling down, spread some apricot or orange jam over it.
Decorate with flaked almonds to resemble flower’s petals. You can make the stamen using sugary pearls or round chocolate crispies.
Sprinkle with coconut flakes and a little dust of icing sugar.

Thanks to: My Little Italian Kitchen