½ brioche loaf, cut into 5mm/¼in slices
175g/6oz butter, softened, plus extra for greasing
175g/6oz caster sugar
175g/6oz ground almonds
1 tsp almond extract
3 free-range eggs, beaten
25g/1oz plain flour
2 red dessert apples, cored and sliced, skin on
2 tbsp apricot jam
1 tbsp flaked almonds, toasted
icing sugar, for dusting
Method
Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter.
Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices…
