Apple & Almond Cake
We love this cake in our house! It’s a perfect all rounder…great for serving with a cup of tea of an afternoon, delicious with some custard for pudding and I haven’t found anyone yet who doesn’t like it.
It’s a Hugh Fearnley-Whittingstall recipe although I make more caramel for my apples than his cake calls for. Now, I’m not in anyway try to imply that HFW got it wrong with his original measurements but given the choice of more or less caramel which would you choose?
For a 20cm cake tin you’ll need:
125g Caster Sugar
2 Medium Eggs
75g Self Raising Flour
75g Ground Almonds
and for the apples:
4 Dessert Apples, peeled and chopped into small chunks
2 tablespoon Sugar
¼ teaspoon Cinnamon
Preheat your oven to 170C.
Your first job is cooking the apples. Make the caramel by melting the sugar and butter together, slowly over a gentle heat. Once the caramel is a golden brown add your peeled and chopped apples. Continue to cook until the apples are tender. These can be set aside for a while if needed (I tend to do this in advance and then make the cake batter and bake for when we want to eat it so it’s served warm). You can easily keep them at room temperate for a few hours of in the fridge for longer, although do bear in mind if you refrigerate them you’ll need to warm them through again before using to loosen the caramel.
To make the cake batter, cream the butter and sugar together. Add the eggs one at a time, mixing in as you go. Add the almonds and flour.
Pour the cake mixture into a prepared tin and level it out. Put the apples along with all the caramel on top. Bake for 45-50 minutes.
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