Beat eggs and sugar, and zest together in a medium bowl. Sift in the flour, melted butter, baking powder and lemon zest. Stir to combine.
Preheat oven to 180°C (360°F). Lightly grease a 23-cm (9-in) tart pan with rimovable base.
Divide the pastry into two by putting the first half into the pan. Pour-in over the mixture half of green apples.
Pour then the other half of the mixture and cover again with the remaining apples.
Bake for 30-35 minutes, until the center is fine to touch and a shewer comes out clean when tested. Leave the cake to cool in the pan for 10 minutes before turning out into a rack to cool completely.
Serve, share and enjoy!
