This is a delicious cake, just perfect warm from the oven with a spoonful of Greek yogurt and a cup of coffee, or as a dessert with creme fraiche or cream. Make it as a whole cake or split the mixture up for cupcakes.
Use any tart eating apple such as Cox, Granny Smith or Braeburn. The almonds can be swapped with hazel or pecan nuts.
The cake will keep in the fridge for a few days, but is best eaten warm, so give it a 10 second zap in the microwave if it’s coming out of the fridge.
Makes 1 x 24cm cake
3 apples – Cox or Granny Smith (about 450g)
225g self raising flour
225g caster sugar
Zest & juice of 1 lemon
2 tsp baking powder
1 tsp cinnamon
25g ground almonds
25g flaked almonds
Heat the oven to 180C/350F/Gas4
Grease and line a 23 to 24cm spring tin.
Peel, core and grate the apples, toss together with the lemon zest and juice.
Cream the butter and sugar and cinnamon together. Add the eggs and beat together.
Add the flour, baking powder and ground almonds, stir together and add the apple.
Mix everything well, spoon into the prepared tin, level the top and scatter over the flaked almonds.
Bake for 45 minutes to 1 hour.
Remove from the tin, allow to cool then dust with icing sugar and serve.