Apple and Hazelnut cake

150g hazelnut meal
150g almond meal
1.5 cups caster sugar
4 eggs
2 tsp vanilla extract
150g unsalted butter, melted
5 red apples, cored, thinly sliced
2 tbsp sugar

1. Preheat oven to 180 degrees. Line a deep 20cm round cake tin with baking paper. Combine hazelnut and almond meals and caster sugar in a small bowl. Put eggs and vanilla in a large bowl and whisk to combine.
2. Add hazelnut mixture and melted butter to egg mixture and stir to combine. pour into prepared tin. Top with apple slices and sprinkle with sgar. Bake for 35-40 mins or until cooked when tested witha skewer. Stand on a wire rack for 10 mins before turning out to serve.