Gâteau aux Pommes

 Gâteau aux Pommes: 350ºF 60-65 minutes loaf pan 8.5" x 4.5" 

950 g/ 2 lb apples - sweet or sour using granny. 

Peel and sliced (using a mandoline) 

wet 

2/3 cup sugar (using allulose) 

3 eggs 

1/2 cup liquid: milk, alt milk, soda water

2 TB butter melted 

dry 

1 cup/ 125 g flour 

1 tsp baking powder 

1/4 cup sliced almonds (or as many as you like) 

powered sugar for serving on top 

in a mixer or hand mix in a bowl, cream together sugar and eggs until pale yellow (3-4 minutes). 

Add in the milk and melted cooled butter and mix until smooth. 

Sift the dry ingredients, then add them to the wet ingredient and sirt to combine. 

once the batter is made start with the apples, add the apples into the batter as sliced to avoid oxidizing. fold the sliced apples into the batter. 

there will be more apples than batter and this is correct. 

once all the apples are sliced and are in the batter then place them into a parchment lined loaf pan. 

in the bottom of the pan arrange the apples slices into rows and make sure they overlap like shingles and that the flattest edges are facing and flush to the side of the pan. 

continue layering the apples and once they are all in the pan pour any batter over the top and then gently tap the pan on the counter to help settle the batter. 

sprinkle the nuts on top and then place into the oven and bake until golden brown and a toothpick comes out clean. 

cool completely on a wire rack before cutting into. 

dust powder sugar over the top then serve.