Preheat the oven to 180°C.
With the 20g of butter grease and line a 20cm cake tin with a removable base.
On a clean chopping board peel and dice the apple into 2cm cubes and set aside.
With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.
Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter.
Stir through the apple and pour the batter into the cake tin.
Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much.
Remove from the oven and leave to cool.
As the cake is cooling, heat the jam in a saucepan until runny and brush over the top of the cake.
Carefully remove the cake from the tin and slice.
«You can make this cake for one just by using small ramekins.»