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Preheat the oven to 160C or 140C fan. Butter the base & sides of a 20cm springform or loose bottom tin then line the base with parchment paper.
Sift flour & baking powder into large bowl, then mix in the sugar & ground almonds.
Make a well in the centre and add the melted butter and beaten eggs. Mix with a wooden spoon or spatula until combined.
Spread ⅓ of the mix on the base then cover with the apple chunks / slices. Pour the remainder of the mix over the apples, spreading gently until mostly covered. Don’t worry if some of the slices are not covered.
Sprinkle the cake with flaked almonds then pop in the over for 50-55 minutes until golden brown & a skewer inserted into the middle comes out clean.
Dust with icing sugar and serve warm with cream or custard. It’s also lovely eaten cold the following day.