Μηλόπιτα κέικ σε 5'

Instructions

All ingredients should be at room temperature.
Preheat the oven to 170°C (340°F) (conventional) or 160°C (320°F) (fan).
We’ll use an 18 or 20 cm (7 or 8 inches) round cake pan or tin.
Butter and flour the pan or line with parchment paper.
In a bowl, add the soft butter with the sugar and beat with a hand mixer on high speed for 3 to 4 minutes until creamy.
Add the eggs one at a time, while continuing to beat.
Add the lemon zest, a few drops of lemon juice, and the salt.
Lower the mixer speed and alternately add the flour and milk gradually to the mixture.
Pour the mixture into the pan.
Peel the apples and cut them with a knife into small 1 cm (½ inch) cubes.
Scatter the apples on the surface.
Press gently so they sink into the mixture.
Mix the sugar with the sliced almonds and sprinkle over the entire surface.
Bake for approximately 55 minutes on the lower rack with conventional heat or on the middle rack with fan. It’s ready when it has risen, browned, and the knife blade comes out clean and dry from the center of the mixture.
Let it cool for a few minutes and set.
Remove from the mold carefully.
Dust with powdered sugar and cinnamon.

Always start and finish with the flour when mixing, when adding it alternately with liquid ingredients.
You can make it without a mixer. Use a whisk and a little patience!
The most important stage is beating the butter with the sugar. Make sure they become a fluffy cream, this will give the cake a light texture.