Ingredients
Equipment
Method
- Gather all your ingredients together and preheat the oven to 340F/170C/150 C Fan
- Line a 3-inch deep, round 8-inch /20cm cake tin.
- Prepare the apples (3/4 cup cooking apples) by peeling and dicing them into cubes. Add to a saucepan along with the caster sugar (2 tablespoons caster sugar), water (1 tablespoon water), vanilla extract (1 teaspoon vanilla extract) and lemon juice (1/2 lemon)
- Heat gently. Stir the apples occasionally and mash with the back of a spoon until the apples have softened and reduced to a sauce-like consistency.
- Set the flaked almonds to one side for later (1/4 cup flaked almonds)
- In the first bowl, add the ground almonds (2 cups ground almonds) and the baking powder (1 teaspoon baking powder). Mix them together.
- In another bowl, break the eggs (5 eggs). Whisk until the mixture becomes aerated and foamy.
- Once the eggs are nice and foamy, gradually add the caster sugar (1 1/2 cup caster sugar) and whisk this into the mixture. Continue in this way until all of the sugar is used up. It will thicken slightly as you do this.
- Then fold in the ground almond mixture and stir gently.
- Add in the cooled apple mixture and stir using a spoon to distribute it through the cake batter.
- Pour the cake batter into the prepared cake tin, and place it in the preheated oven.
- Allow this to bake for 35 minutes until well risen, a deep golden colour, and when an inserted skewer/cocktail stick comes out clean.
- Leave the cake to cool in the tin for at least 15 minutes before turning it out onto a cooling rack to cool completely.
- When it is completely cool, dust it with icing sugar (1 tablespoon icing sugar) and sprinkle over the flaked almonds.
- Enjoy!
Nutrition
Notes
Please note: all nutritional information is computer generated and is intended as a guideline only.
: This cake will last for three days in an airtight container. If the weather is particularly warm, then it's best to store it in an airtight container in the fridge. Allow it to return to room temperature before eating.
Freeze it either as a whole cake or in individual portions to enjoy one at a time. It will last for about three months in the freezer.
To freeze individual portions, slice the cake up and wrap each slice carefully in baking parchment. Place in a suitable container and freeze. To enjoy these individual portions, allow them to thaw out completely and consider warming a little either in the oven or in the microwave for a few seconds. It helps to restore all the delicious flavours.
To freeze the entire cake, wrap it in baking parchment and freeze it in a suitable container until you’re ready to eat it.
When ready to eat the cake, allow it to thaw out completely. For the best results, warm it through in the oven once thawed so you can enjoy that freshly baked texture and flavour.
A request: If you make this cake, please consider leaving a star rating or a review. It would help me a lot. Thank you.
Storage
To Freeze
