Cinnamon apples
3 apples of any variety
2 tbsp Dansukker Cane Sugar
2 tsp cinnamon
1 tsk Dansukker Vanilla Sugar

Sponge cake
150 g butter, softened
120 g Dansukker Icing Sugar
3 eggs
180 g plain flour
1 tsp baking powder
1 tsp Dansukker Vanilla Sugar
50 ml milk

Filling
75 g butter
150 g almond paste
2 tbsp milk

Icing
240 g Dansukker Icing Sugar
1 tbsp freshly squeezed lemon juice
2 tbsp water

Decoration
60 g chopped roast almonds

Preheat the oven to 175 °C.

Peel, core and slice the apples. Place in a bowl along with the cane sugar, cinnamon and vanilla sugar. Stir to ensure that the apples are covered with the cinnamon sugar.

Prepare the sponge cake. Cut the butter into small pieces and whisk in a bowl together with the icing sugar. Add the eggs one at a time.

Combine the flour, baking powder and vanilla sugar in a separate bowl. Fold into the butter mixture. Add the milk and stir.

Grease a baking tray, about 20 x 25 cm, and pour in the dough. Spread the apple slices over the sponge cake mixture. Bake in the lower part of the oven for about 30 minutes.

Make the filling. Melt the butter and chop the almond paste. Whisk together and add the milk. Whisk into a smooth mixture.

Remove the apple cake from the oven and leave to cool for 5 minutes. Make holes in the hot apple cake and pipe the filling into them. Allow to cool completely.

Whisk the ingredients for the icing together. Chop the almonds and fry in a dry frying pan.

Drizzle the icing over the cooled cake and sprinkle the roast almonds on top.