Heat the oven to 190°C/170°C fan/gas 4. Grease and dust the sides of the tin with desiccated coconut. Line the base of the tin with baking parchment. Peel, core and slice the apples, then squeeze over the lemon juice. Set aside.
Sieve the flour into a bowl and add the baking powder and 1 teaspoon of cardamom, ground almond, stir into the flour and set to one side.
Place the butter in a small saucepan and heat until it foams and turns nut brown. Remove from the heat and let it stand for 5-10 minutes to cool a little before pouring through a fine sieve into a medium bowl, leaving any burnt particles behind. Cool to room temperature.
In a free standing mixer with whisk attachment fitted, beat the eggs, sugar and vanilla for 5 minutes or until really light and fluffy. Remove the bowl from the machine. Now add half of the flour mixture, gently folding in with a balloon whisk. I find this is the best method of incorporating the flour into the egg. Then add the remaining flour, gently folding in again. Now take 2 tablespoons of the egg mixture and whisk it into the melted butter. Once it’s incorporated add 2 more tablespoons, folding in with a spoon this time. Now add the butter mixture back to the egg mixture, folding with a large spoon.
Pour into the prepared tin and arrange the apple slices on the top. Sprinkle with the remaining cardamom and chopped nuts.
Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Dust with icing sugar. Serve with cream or you could go totally Swedish and make a vanilla sauce.