Almond and Apple Cake

This Almond and Apple Cake is a beautifully moist, nutty bake topped with gently stewed apples and a golden layer of flaked almonds. It has a soft crumb thanks to the ground almonds and is lightly spiced for added warmth and depth. Perfect as a teatime treat or served warm as a comforting pudding with cream or custard.

Prep Time 25

Cook Time 50

Total Time 1 15

Servings Slices

Ingredients

Stewed apple topping:

2 large Bramley apple or 3 medium dessert apples peeled, cored and sliced
2 tbsp caster sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp water

Cake batter:

For the topping:

2 tbsp flaked almonds
Icing sugar for dusting

Instructions

Preheat the oven to 170°C (fan 150°C) / 340°F / Gas mark 3. Grease and line a 20cm (8-inch) round springform cake tin with baking paper.
Place the sliced apples in a saucepan with the sugar, lemon juice, cinnamon (if using), and water. Cover and cook over low heat for 5–7 minutes until the apples have softened but still hold their shape. Set aside to cool.
2 large Bramley apple, 2 tbsp caster sugar, 1 tbsp lemon juice, 1/2 tsp ground cinnamon, 2 tbsp water
In a large bowl, cream the softened butter and sugar together until light and fluffy.
150 g unsalted butter, 150 g caster sugar
Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.
3 large eggs, 100 g self-raising flour
Stir in the vanilla extract.
1 tsp vanilla extract
Fold in the remaining flour, baking powder, salt, and ground almonds until fully combined.
1/2 tsp baking powder, 1 pinch salt, 100 g ground almonds
Spoon the batter into the prepared cake tin and smooth the top.
Gently spoon the stewed apples over the batter, spreading them out evenly.
Sprinkle the flaked almonds over the top.
2 tbsp flaked almonds
Bake in the preheated oven for 45–50 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Dust with icing sugar before serving, if desired.
Icing sugar

Notes

This cake is lovely enjoyed slightly warm or at room temperature, and pairs beautifully with a cup of tea or a spoonful of whipped cream. It will keep well in an airtight container for 3–4 days.

Nutrition