Preheat the oven to 375°F (190°C or 180°C for a fan oven).

Grease a 9 inch springform or loose-bottomed cake tin and line the bottom with baking parchment.

Cream the butter and sugar together in an electric mixer.

Beat in the eggs.

Add the almond extract.

Sift together the flour, baking powder, cinnamon, nutmeg and salt.

Peel, quarter and core the apple. Chop the apple into small pieces and add it to the flour mixture, stirring lightly to mix.

Fold the flour and apple mixture into the batter.

Beat in the milk.

Pour the batter into the prepared pan, smoothing the top a little.

Quarter and core the remaining apples (don't peel them) and slice them into thin slices.

Arrange the apple slices in a circular pattern on the top of the cake.

Mix together the sugar and cinnamon, and sprinkle over top of the apples.

Bake for 40 to 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Cool in the pan for fifteen minutes and then remove from the pan and place on a wire rack to cool for at least another 20 to 30 minutes before slicing.