Tuesday, 30 August 2016

Cake for dessert! Apple and almond cake.

Is it cake, or is it a tasty dessert? Why not have both with this tasty recipe for apple and almond cake, a sweet treat that will certainly go down well and it's much easier to prepare then you'd think!

  2 bramley apples
  lemon juice
  1 tsp of granulated sugar
  175g butter
  175g caster sugar
  3 eggs
  125g ground almonds
  75g self raising flour
  1 tsp baking powder
  icing sugar to finish

Before you start preparing that baking tin start by peeling and chopping the apples, cut them into quarters then larger slices - save 2 quarters to cut into smaller slices to place on top. Place the sliced apple into a bowl and pour over 2 tsp's of lemon juice with the tsp of granulated sugar and mix well, set aside.

Prepare your baking tin, I used a 20cm springform tin with a removable base for my cake. Lightly grease and line the tin. Pre heat your oven to 180c/160c fan oven/gas mark 4.

Cream together the butter and sugar till pale and fluffy, then add in the eggs one at a time and mix.

Sift in the ground almonds, followed by the self raising flour and baking powder, and fold well to combine.

Add the larger slices of apple to your mix and fold to combine, then spoon the mixture into the tin and smooth over. Place the thinner slices of apple on top to finish, then bake for 40-45 minutes. In my fan oven this took 40 minutes to bake, this may take longer in a conventional oven.

Set aside to cool in the tin, then remove the outer ring, followed by the loose base. Place the cake on a wire rack to cool down, then finish off by sprinkling icing sugar on top.

A lovely sweet treat, you can easily make this bake gluten free by substituting the self raising flour with a gluten free flour and adding an extra egg to help with the rise.

This will last well for several days kept in an airtight container, perfect to eat as a cake or for a spot of dessert!

Recipe adapted from: Annabel Karmel.

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