Apricot jam cakefor brushing on the , when done (if you don’t have apricot , then please read post above for alternative mentioned in the second paragraph)
Pre-heat the oven to 200 degrees Celsius.
Line the bottom of an 8-inch springform cake pan with parchment paper and grease the sides (inner) with butter.
In a bowl, whisk together the flour, baking powder, soda, cinnamon and salt (if using), and set aside.
Beat together the butter and gur shakkar, add the egg and the vanilla and beat until thoroughly combined.
Add the dry ingredients and buttermilk in alternative batches, starting and ending with the dry ingredients (dry-buttermilk-dry-buttermilk-dry). Beat after each addition to combine thoroughly.
Pour the batter into prepared cake pan and arrange the apple slices as shown. Bake in pre-heated oven for 25 to 20 minutes or until a cake tester inserted in the centre of the cake comes out clean. While the cake is warm, brush it with apricot jam. Let the cake cool for 10 minutes, run a knife around the edges before releasing it from the pan.