Upturned apple pie

1.

Grease the springform pan base (24 cm Ø) and line with parchment paper. Close the springform rim around it. Melt butter in a saucepan and pour evenly onto the springform pan. Sprinkle with sugar.

2.

Peel and quarter the apples and remove the core. Cut apple quarters into thick wedges. Scatter the hazelnut flakes on the edge of the springform pan, then place the apple slices in a ring on the base.

3.

For the dough, beat the fat, sugar, lemon zest and salt until frothy. Gradually stir in the eggs. Mix the flour, starch and baking powder and fold in. Spread the batter evenly over the apple wedges.

4.

Bake the inverted apple tart in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 1 hour until golden brown. Take out of the oven and let cool slightly in the tin. Carefully loosen the springform rim and turn the cake out.

5.

Peel off the parchment paper and let the cake cool down completely.