Grease an 18 cm/7 in deep round cake tin
(pan) with a little oil and line the base with greased greaseproof
(waxed) paper. Toss the apple slices in the lemon rind and juice to
prevent browning. Put 50 g/2 oz of the sugar in a flying pan (skillet)
with 50 g/2 oz of the butter and heat gently, stirring, until melted.
Stir in the oats and half the cinnamon. Beat together the remaining
butter and sugar until light and fluffy. Beat in the eggs one at a
time, beating well after each addition. Sift the flour and the
remaining cinnamon over the surface and fold in with a metal spoon.
Fold in the apple and lemon mixture. Turn into the prepared cake tin
and smooth the surface. Bake in a preheated oven at 180°C/350°F/gas
mark 4 for about 50 minutes or until the centre springs back when
lightly pressed. Turn out on to a sheet of greaseproof (waxed) paper
on a baking (cookie) sheet and leave to cool. Slide on to a serving
plate. Swirl the creme fraiche over the top, sprinkle with toasted
almonds and serve.