This apple and almond cake I only discovered recently but feel in love with it from the first mouthful. The crust that holds the mixture inside compliments the soft apples perfectly and it was really like heaven in my mouth. This goes so well with custard, cream or ice cream!
Ingredients (serves 8):
For the apples
- 25g unsalted butter
- 1 and 1/2 tablespoons granulated sugar
- 4 dessert apples
- 1/4 of a teaspoon of ground cinnamon
For the cake
- 150g unsalted butter
- 125g caster sugar
- 2 eggs
- 1 teaspoon of almond extract
- 75g white or wholemeal self-raising flour
- 75g blanched almonds
- Melt the butter in a frying pan and let it start to sizzle gently.
- Add the granulated sugar and stir until the mixture bubbles.
- Peel, core and cut the apples into thick slices.
- Next, add the apples and sprinkle over the cinnamon.
- Cook all this over a medium heat for around five minutes making sure to turn occasionally.
- Remove from the heat and leave to cool.
- Preheat the oven to 170°C/Gas Mark 3.
- Grease a 20cm springform cake tin with butter and line the base with baking parchment.
- Put the butter and caster sugar in a large bowl.
- Beat together using a mixer until light and fluffy.
- Break in an egg and beat well.
- Then add the second egg and almond extract.
- Afterwards, pour the almonds into butter and sugar mixture and fold in gently.
- Scrape the mixture into the tin and arrange the apples on top.
- Bake for 40-45 minutes and serve either warm or cold.
DISCLAIMER: This recipe was adapted from Hugh Fernley-Whittingstall’s cookbooks River Cottage Everyday and River Cottage Veg Everyday.