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Apple and Almond Cake

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A moist almond sponge with chunks of apple dispersed throughout topped with flaked almonds and a sprinkling of brown sugar to give a delicious hint of caramel.

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Rate this recipe 2.2/5 (27 Votes)

Ingredients

  • 4 large eggs
  • 200g soft margarine (I used I Can't Believe It's Not Butter)
  • 25g demerara sugar
  • 175g caster sugar
  • 150g self raising flour
  • 125g ground almonds
  • 1/2 tsp almond essence
  • 1tsp baking powder
  • 1 large bramley apple
  • 10g flaked almonds
  • 10g demerara sugar

Details

servings 12
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 180C or 160C fan and grease/line a 9" square tin. Place all the ingredients except the last three in a bowl.

Step 2

Peel and core the bramley apple and cut into 1cm is cubes. Get some more flour, a heaped dessertspoon or so, and toss the apple pieces in it and set aside.

Step 3

Using an electic mixer start on slow until all the cake ingredients except the apple pieces are combined, then scrape down the sides and continue on fast until the mixture is lighter in colour. Working quickly but gently nowso you don't knock the air back out that you have just whisked in, slide the apple pieces off the board into the bowl and fold in with a spatular or similar until the pieces are evenly distributed throughout.

Step 4

Pour the mixture into the tin, level the top and sprinkle the 10g each of flaked almonds and sugar over the top of the cake. Place in the middle of the oven. If you are using a silicone tin, you might want to put it on a baking sheet first for ease. Bake for 40-50 mins until the cake is golden and a cake tester inserted into the middle comes out clean. Place on a wire rack and leave for 10 minutes or so before turning out of the tin onto he rack to cool fully. You don't want to turn it out too early or it may be too fragile still and break up. Cool completely before cutting into 12 pieces.

Ovens vary so be sure to check the cake early to make sure it is cooking evenly. Don't open the oven door before 30 mins is up though or it will be at risk of sinking from the influx of cold air and you'll be left with a really dense cake.

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