Preheat oven to 180C (160C fan forced). Grease a 24cm springform pan.
Sift f lour and baking powder together into a bowl. Stir in 1 cup of sugar and lemon rind. Make a well in the centre and add beaten eggs and melted butter. Fold together gently to make a thick batter.
Toss together 2½ apples and lemon juice. Pour half of the batter into prepared pan. Top with half of remaining apple and half of almonds. Cover with remaining batter. Top with remaining apple and almonds. Sprinkle with extra sugar.
Bake for 1 hour 20 minutes, to test, insert a skewer and if it comes out clean the cake is cooked.
Cool in pan for 10 minutes before removing. Dust with caster sugar.
Serve slightly warm or at room temperature, cut cake into wedges, and serve with cream.