Step 1

Preheat oven to 180°C. Line a 23cm spring form cake pan with baking paper.

Step 2

For the apples, melt the butter in a fry pan over medium-high heat. Add the apple and cook, turning, for 4 minutes or until golden and slightly softened. Add the brown sugar and cook for 2 minutes or until caramelised and a syrup forms. Arrange apple slices in a single layer over the base of the cake pan and set aside.

Step 3

Beat the butter, caster sugar and brown sugar using electric beaters for 4 minutes or until thick and pale. Beat in the eggs, 1 at a time, then fold in the almond meal, flour, vanilla and lemon zest.

Step 4

Pour batter over apples and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. Allow to cool then release pan and invert onto a plate.

Step 5

Brush warmed jam over cake and sprinkle over pistachios to serve.