Preheat the oven to 180 degrees (gas mark 2-2 1/2). Line a cake springform pan with parchment paper.
Beat the light butter until creamy. Add the sugar, the eggs, the lemon zest, the grated hazelnuts and the apple puree as well as the flour and the baking powder and mix the whole thing with an electric hand mixer for about two to three minutes until it is uniform. Pour the dough into the prepared springform pan, smooth the surface and pre-bake the cake in the hot oven for ten minutes.
Remove the skin from the apples, cut them into quarters and remove the core. Cut into wedges. Cover the pre-baked base thickly with the apple slices.
For the beehive topping, brown the butter in a frying pan, add the sugar and honey and stir until melted. Fold in the milk and the flaked almonds. Form and spread this amount on the apple slices. Bake the apple pie for another forty minutes.
Garnish with cherries before serving.