Preheat oven to 175° C fan. Cover the base of a 26 cm spring form pan with greaseproof paper. Butter and flour paper and sides of pan.

Melt butter and let it cool slightly.

Peel and core the apples and cut into 3 mm slices. Put in a large bowl and drizzle the lemon juice.

Put almonds and 2 tablespoons of the flour in a small chopper/blender. Blend until almonds are finely chopped.

In a mixer bowl beat eggs with sugars and vanilla until fluffy and pale. Add milk and melted butter. Beat to combine.

Sift flour, baking powder, soda and cinnamon directly in the mixer bowl. Add salt and ground almonds and mix gently with a spatula. Mix in apples and stir until all apples are coated with the batter.

Transfer mixture in prepared pan and level the surface. Sprinkle over the granola and bake for 30 minutes. Cover loosely with foil and continue baking 30 minutes more.

Cool cake for 30 minutes. Run a knife to release the sides of the cake pan. Let cake cool completely before transferring on a cake platter. Serve plain or with a dollop of vanilla ice cream.