For the almond paste
300 gr almond flour
1 pinch of salt
For the filling
500 gr fuji apples
50 gr raisins
40 gr melted butter
1 pinch of powdered ginger
Cinnamon to decorate
Peel and dice the apples. Put them in a bowl with the juice, the grated lemon zest and the ginger powder. Meanwhile, soak the raisins in warm water. Marinate the apples for 15 minutes and add the melted butter and raisins.
Prepare the dough by combining the almond flour, eggs and a pinch of salt. Wrap in cling film and let it rest in the refrigerator for at least 15/30 minutes.
After the time has elapsed, divide the pastry into two parts, one of which is slightly larger than the other. Preheat the oven to 180°C.
Roll out the larger one with a rolling pin to a thickness of 3 - 4 mm and line a baking sheet previously lined with parchment paper so as to have a border of 2/3 cm.
Drain the apples and place them on the almond pastry. Roll out the smaller dough to a thickness of 3 mm and cover the cake sealing the edges well. Prick the surface to release the steam produced by cooking the apples
Bake at 180°C for 15/20 minutes until golden brown. Lower to 120 °C and continue cooking for another 40/45 minutes.
Remove from the oven and leave to cool. Sprinkle the cinnamon on the surface.