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Preheat oven to 180°C. Grease and line an 8-inch cake tin.
In a saucepan, gently sauté apples until just softened (not mushy, not translucent). Set aside to cool slightly.
In a bowl, beat 1 egg + 2 tbsp sugar until pale and creamy. Stir in melted butter, mead and vanilla.
In another bowl, whisk together flour, almond meal, and remaining sugar. Gently fold in egg mixture and milk — just until combined.
In a separate bowl, whisk 1 cup of the batter with the egg yolks. Fold in the apples, reserving a small handful for the top.
Pour apple batter into tin, then spoon remaining batter over. Scatter reserved apples, almonds, and a light dusting of cinnamon.
Bake for ~45 minutes, or until a skewer comes out clean. (If browning too quickly, loosely cover with foil halfway through.)
Let cool slightly before slicing. Serve warm with cream or ice cream… or eat it cold straight from the fridge (arguably better).