Grease and line a 24cm cake tin. Beat the butter and brown sugar until light and spread over the base of the tin. Cut the apples into eighths and lay evenly over the sugar mixture.
For the cake:
Beat the butter and sugar until light. Beat in the eggs, one at a time, then mix in the egg whites. Gently stir in the almond meal and spices then fold in the flour.
Pour the mixture over the apples and bake at 170 degrees C for 40-50 minutes, or until a skewer comes out clean.
Cool in the pan for a few minutes, then tip the cake out so the caramelised apples are on the top.