Clean the apples and remove the core with a sharp knife.
Mix quince jam and peanuts in a small bowl.
Choose a cake pan that fits all apples. I picked a small one and my apples didn't fit but I didn't want to waste the last apple so I cut it in slices and fit them in between the apples. I like to play around like that lol
Put 5 oz sugar in the cake pan, over medium heat on the stove and caramelize the sugar, making sure it coats the sides of the pan too.
Place the apples in the pan and fill with the jam peanuts mixture.
Drizzle lemon juice and sprinkle cinnamon powder.
Make the sponge cake batter. In a large bowl, beat 6 eggs and 6 tablespoons sugar with a hand mixer. Slowly add milk, oil, baking powder vanilla sugar and lemon zest and mix well. Gradually add flour and mix well.
Pour the batter in between the apples.
Bake in the middle of the oven for about 40 minutes or until the cake becomes golden (make a toothpick test in the middle; if it comes out clear the cake is done).
Optional step - Allow to cool a little then make a syrup from rum extract, water and a bit of sugar then pour over the cake to make it more moist. I chose this step and it made the cake even more amazing! I used 2 tablespoons rum extract, 4 tablespoons sugar and half a cup water. I used a tablespoon to distribute the syrup evenly.
Place a large plate over the cake pan then turn it upside down. Remove the pan.
You can serve as is or wait to completely cool and add toppings, such as whipped cream, caramel or vanilla sauce