Place the apples in a pan with half the lemon juice and 2 tbsp of sugar.
Cover and simmer for 8-10 minutes, or until the apples are soft enough to mash roughly, leaving a little chunkiness to add texture. Leave to cool.
Place the cooked apples, caster sugar, eggs, ground almonds and ½ tsp almond essence into a bowl and gently beat to make a loose batter.
Pour all the ingredients into the cake tin.
Bake for approximately 1 hour in an oven preheated to 160ºc/gas 3, but check the cake after 30 minutes and cover with tin foil if it’s browning too quickly. Skewer the centre of the cake to check when it’s cooked.
Leave to cool before removing from the tin.
For the topping, beat together the icing sugar, butter and remaining ½ tsp of almond essence. Spread over the cake and sprinkle with almonds to finish.
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You will need
Eating apples 4, peeled, cored and chopped
Lemon 1, juice only
Caster sugar 375g
Eggs 10 large, beaten
Ground almonds 400g
Almond essence 1 tsp
Icing sugar 200g
Butter 100g, softened
Flaked almonds 50g, roasted
Method
Grease and line a 10 inch cake tin.
Place the apples in a pan with half the lemon juice and 2 tbsp of sugar.
Cover and simmer for 8-10 minutes, or until the apples are soft enough to mash roughly, leaving a little chunkiness to add texture. Leave to cool.
Place the cooked apples, caster sugar, eggs, ground almonds and ½ tsp almond essence into a bowl and gently beat to make a loose batter.
Pour all the ingredients into the cake tin.
Bake for approximately 1 hour in an oven preheated to 160ºc/gas 3, but check the cake after 30 minutes and cover with tin foil if it’s browning too quickly. Skewer the centre of the cake to check when it’s cooked.
Leave to cool before removing from the tin.
For the topping, beat together the icing sugar, butter and remaining ½ tsp of almond essence. Spread over the cake and sprinkle with almonds to finish.
‘This is a really simple yummy cake that's delicious and moist,' says Michelle Alexander of Rosemoor Garden Kitchen. 'It's perfect for an afternoon teatime treat or serve as a dessert with clotted cream.'
Place the apples in a pan with half the lemon juice and 2 tbsp of sugar.
Cover and simmer for 8-10 minutes, or until the apples are soft enough to mash roughly, leaving a little chunkiness to add texture. Leave to cool.
Place the cooked apples, caster sugar, eggs, ground almonds and ½ tsp almond essence into a bowl and gently beat to make a loose batter.
Pour all the ingredients into the cake tin.
Bake for approximately 1 hour in an oven preheated to 160ºc/gas 3, but check the cake after 30 minutes and cover with tin foil if it’s browning too quickly. Skewer the centre of the cake to check when it’s cooked.
Leave to cool before removing from the tin.
For the topping, beat together the icing sugar, butter and remaining ½ tsp of almond essence. Spread over the cake and sprinkle with almonds to finish.
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