Preheat oven to 180°C. Prepare a baking tin with parchment baking paper. Let butter melt over low heat in a small pot and let cool off. Cut apples into thin slices and sprinkle with lemon juice and 1 tbs sugar, set aside.
For the cake dough, mix eggs, sugar and salt for about 5 minutes in a large bowl till fluffy. Pour butter under and mix again. Mix flours, locust bean gum, vanilla and cinnamon in a bowl together. Mix everything into the cake batter. Transfer to the baking sheet and spread out evenly. Arrange apple slices on top and sprinkle with sugar and almond slivers. Bake for 30-35 minutes till golden brown. Let cool off and cut into slices.
For the dough:
- 125 g butter
- 4 eggs
- 100 g Rapunzel coconut palm sugar
- 1 pinch Rapunzel atlantic sea salt, fine
- 50 g Rapunzel coconut flour
- 100 g almond flour
- 1/2 TL Rapunzel locust bean gum
- 1 tsp Rapunzel Bourbon vanilla powder
- 1 tsp ground cinnamon