Nut Cake with Caramelized Apples

Sift the flour together with the powdered sugar and baking powder. Stir in the salt and finely ground walnuts. Add the cold butter, cut into cubes, and the egg yolk, then quickly knead into a smooth dough.

Divide the dough into two halves. Wrap one half in cling film and let it rest in the refrigerator. Evenly spread the second half on the bottom of a springform pan (∅ 23 cm), which has been lined with baking paper. Prick the dough several times with a fork and chill for 30 minutes.

Blind bake the chilled dough base in a preheated oven at 160°C convection for about 15 minutes.