Apple and almond cake
The team at Rosemoor Garden Kitchen share their recipe for apple and almond cake
This beautiful apple and almond cake recipe from Rosemoor Garden Kitchen is gluten free – make it dairy free by leaving off the topping
www.rhs.org.uk
Serves 6
Oven temp 160ºc/gas 3
- 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
- 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.
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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.
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