Served with some cream or custard, this moist apple and almond cake is a real Sunday lunch crowd-pleaser and very easy to make. It could also make a useful addition to a Xmas buffet table as it keeps well and can be made the day before. It’s adapted from a recipe by Betty’s supremo Lesley Wild.
You will need…
- A 20cm diameter cake tin
- 125g unsalted butter
- 125g golden caster sugar
- 3 large eggs, separated
- 125g plain white flour
- 1 tablespoon of ground almonds
- 1 teaspoon of baking powder
- grated zest of a lemon and the juice of half a lemon
- 3 dessert apples, Braeburns for preference
- 2 tablespoons of flaked almonds
- A dessertspoon of runny honey
- Icing sugar for dusting
- Line a 20cm cake tin with baking parchment.
- Preheat the oven to 175°C.
- Beat the butter and sugar together in a large bowl until creamy and light in colour.
- Beat the egg whites in a separate bowl until stiff and set aside.
- Beat the egg yolks into the butter and sugar mixture, followed by the lemon juice, the rind and then the ground almonds and flour.
- Add a little of the whisked egg white to the cake batter to just loosen it up a little. Very carefully and gradually, so as not to lose any of the air, fold in the rest of the egg white.
- Spoon the cake mix into the cake tin.
- Working quickly, core, peel and halve the apples and carefully cut fine slices on the curved side, taking care not to cut through. Push the apples, cut side down, into the cake mixture. One in the middle and 5 around the edges.
- Brush the top of the apples with a little honey and sprinkle over the almonds.
- Bake in the oven for about 40 minutes, until firm and golden.
- When it’s cooked, take it out of the oven and leave it to cool in the tin. Remove it from the tin and place on to a serving plate.
- Wait until it’s just warm before dusting with icing sugar or it will just melt.
- Serve with cream or a light custard.
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