Peel the cooking apples, core and slice, place them in asaucepan and add the butter and sugar.
Cook over high heat for 10-15 minutes until they are dissolved and the cooking water has evaporated. Remove the apples from heat andallow it to cool completely. We will get about 475 g of apple puree.
Heat the oven to 170 ° C, line and grease a mold with a removable base of 23 cm (in my case it was 24).
Peel, core and thinly slice the red apples using themandolin or a sharp knife. Put these apples in a bowl and sprinkle them with almost all the juice, lemon juice and a little water. Keep aside.
Mix the baking powder, baking soda, flour, salt, sugar, and spices in a bowl.
Pour in the beaten egg, oil, apple puree and mix well. Turn the mixture into the mold and level it. Bake for 30 minutes, until the cake isfirm in the center. Remove from the oven.
Proceeding quickly, arrange the slices of apples on the cake leaving a margin on the edge. Brush with the remaining lemon juice and put backin the oven for another 30-35 minutes, do the toothpick test.
Remove the apple pie from the oven and allow it to cool before turning it out onto a wire rack.
At the end, heat 2 tbsp. of the apricot jam with water and brush the surface of the cake, including the edges.
Serve it lukewarm but also cold it's delicious!!