150g Brown Self Raising Flour
50g Ground Almond
1 teaspoon of Baking Powder
225g Golden Caster Sugar
½ teaspoon Almond Extract
150g Melted Butter
350g Cooking Apples,
peeled, cored and diced into chunky pieces
25g Flaked Almonds
Preheat oven to 180C.
Grease and line a 20cm deep loose-bottomed cake tin. Sift the flour, ground almond and baking powder together and put to one side
In the food processor, or with a hand held mixer beat the butter, eggs, sugar and almond essence together until the mixture is light and fluffy.
Fold in the flour mixture a third at a time and then add a dash of milk if your batter looks too thick. It needs to be slightly sticky but not runny.
Then spoon half your mix into the cake tin. Place the chunky bits of apple onto the mix in the cake pan and then carefully spoon over the rest of the cake mix. It does not matter if the apples are not completely covered with cake mix as if some bits of apple stick out it looks very attractive once baked. Finish off by sprinkling the flaked almonds over the top of the cake and place in the oven.
Bake for approximately 1 hour until the sponge is coming away from the sides and golden.
Serve cold as a cake with whipped cream or slightly warmed with caramel sauce and custard on the side. I sometimes do individual ones and serve them as a pudding for a dinner party. Always a hit. (Certainly is with me - Ed.)