Wash, dry and core the Granny Smith apples, then peel, core and quarter them. Bring the water, sugar, cinnamon, cloves and lemon juice to a boil and immediately add the apple quarters. Cover and simmer for about 5 minutes. Drain the apples and let cool. Cream the butter well with the powdered sugar and vanilla; add the eggs and the yolk one by one, beat until fluffy. Whisk the cream of tartar into the freshly ground Kamut flour, mix with the warm milk and mix into the butter-egg mixture. Butter and flour a cake form and line with parchment. Pour half the batter into the cake pan, arrange the well-drained apple pieces on top and cover with the remaining batter. Garnish with the almond slices.

Bake in a preheated 175°C (350°F) oven (Convection oven: 145°/300°F) for about an hour, until golden brown. Remove from oven, let cool in the form; remove from the form and let rest for at least 2 hours before serving.