Zubereitung

1. 1

   Grease a square baking tin of about 16 cm with the butter or margarine and stand it in the basket empty to check the clearance. A large tin will not fit inside; only if air can circulate all round will the cake brown evenly.

2. 2

   Peel the apples, quarter them, cut out the cores and cut the quarters into narrow wedges. Mix the wedges with the lemon juice so that they stay pale.

3. 3

   Beat the butter or margarine with the sugar, the vanilla sugar and the salt until pale and fluffy. Stir in the eggs one at a time, then mix the plain flour with the baking powder and fold it in.

4. 4

   Fill the batter into the tin and smooth it out. Lay the apple wedges on top in a fan shape, press them in lightly and sprinkle with the cinnamon and the tablespoon of sugar.

5. 5

   Preheat the airfryer to 160 °C, as with more heat the surface goes dark before the middle is done.

6. 6

   Stand the tin in the basket in a single layer with space around it and stack nothing on top; only one tin fits inside, so larger quantities are baked in two batches. Bake at 160 °C.

7. 7

   Scatter over the flaked almonds and finish baking at 160 °C until they are golden and no batter clings to a wooden skewer from the middle. Added any earlier, the almonds burn in the airflow. The cake is not turned, as the soft batter and its topping would fall out.

8. 8

   Leave the cake to cool in the tin, then loosen it from the sides with a knife and lift it out.