1. Lightly grease a 9.5 inches (24cm) springform tin and dust with some flour. Set aside. Peel and core the apples and cut them into small pieces. Add to a bowl and mix with the lemon juice so the apples won’t brown. Set aside.

2. Mix the cornstarch with xylitol (or sugar), vanilla extract, and a small amount of the apple juice in a bowl until smooth. Add the remaining apple juice to a large pot and bring to a boil. Add the cornstarch mixture and stir until the juice thickens. Add the apples and stir well. Remove from heat and let cool down slightly.

3. Preheat the oven to 390°F (200°C). Add the butter, xylitol (or sugar), and salt for the batter to a bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix the spelt flour with the baking powder, then add in two batches to the bowl, alternating with the crème fraîche. Mix until well combined. Transfer the batter to the prepared tin and spread out to get an even layer. Add the apples on top and distribute them evenly, then bake for about 70-80 minutes in the preheated oven. After roughly 40-50 minutes of the baking time, you can sprinkle the sliced almonds on top of the cake and then continue baking. If the apples get too dark while baking, cover the cake with a piece of baking parchment and continue baking. Use a wooden skewer to test if the batter is cooked through. Remove the cake from the oven and let cool in the tin for about 10-15 minutes, then remove from and let cool down completely. If you like, you can dust the cake with a little confectioners’ sugar before serving (optional).