The sweet, sticky apples, perfectly complemented by the flavour of the nutty almonds, this apple and almond cake is a real autumnal mouth-waterer.
Prep time: 20 Mins
Cook time: 50 Mins
Effort: Easy
Yield: 12 Servings
Image: The Yurt at Nicholsons
Ingredients
For the cake- 12/15 x dessert apples
- 315g butter
- 275g sugar
- 315g ground almonds
- 190g Self raising flour
- 100g wholemeal flour
- 25g rye flour
- 1 tsp vanilla extract
- 2 tsp almond extract
- 5 eggs, beaten
- 70ml milk (approx)
- Flaked almonds (optional)
- 50g butter
- 2x tabs sugar
Method
- Melt 50g butter in a large shallow pan and once it is bubbling, add the sugar and stir until dissolved.
- Add the apple slices, in batches if necessary and cook until slightly soft and starting to colour but ideally retaining their shape.
- Set aside to cool.
- Retain the buttery juices for later.
- Cream the butter and sugar well, until light and fluffy.
- Add the vanilla & almond extract and mix again..
- Then add all the remaining ingredients and mix well to achieve a reluctant dropping consistency.
- Put two-thirds of the mixture in the lined cake tin.
- Add a thick layer of the apples followed by the remaining mixture.
- Decorate the top with the remaining apple slices and push them slightly into the mix.
- Bake at 160ºC (fan) for approx 55mins or until a skewer inserted into the middle comes out clean.
- Toast the flaked almonds (if using) on a baking sheet in the oven for approx 10 mins until lightly golden.
- Warm up the buttery juices and brush over the top of the cake, then sprinkle on the toasted flaked almonds.
