Apple and Almond Cake
This apple and almond cake is a plain, dependable bake that works as a dessert or an afternoon slice. The batter is stiff, made by stirring melted butter into the dry ingredients, so there is no creaming involved. It is layered around sliced Bramley apples, whose tartness cuts through the sweet almond-scented crumb. Serve it warm with cream, or leave it to cool and eat it with tea.
Instructions
Grease a 9-inch (23 cm) loose-bottomed spring-form cake tin. Set the oven to preheat at 325 °F (160 °C / Gas Mark 3).
Melt the butter gently in a pan and pour it into a large bowl. Add the eggs, sugar and almond essence and stir until combined, then add the flour and baking powder and stir well. The batter should be stiff.
Spread just under two-thirds of the batter in the tin. Peel, core and slice the apples straight away, and arrange the slices over the batter.
Cover the apples with the rest of the batter. It may look untidy at this point, but baking evens out most of the gaps and bumps in the surface.
Bake for 1¼ to 1½ hours, until the cake is cooked through. Let it cool slightly in the tin.
Run a knife around the edge to loosen the cake, then release the sides and gently push the cake out onto a plate. Leave it to cool completely.
Dust the top lightly with sieved icing sugar. Serve warm or cold, ideally with cream.
Make it personal.
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