Apple and Almond Cake

Seasonal Christmassy cake for when you are already full...

Seasonal Christmassy cake for when you are already full…


150g Brown Self Raising Flour

50g Ground Almond

1 teaspoon of Baking Powder

225g Golden Caster Sugar

2 Eggs

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.)

By Ashridge Support

Ashridge Nurseries has been in the business of delivering plants since 1949.


  1. Gill Constable says:

    The recipe is a bit confusing with small individual cake pictured (which would not need to be cooked for an long?) and recipe for a large cake.

    1. Angela Rae Smith says:

      My apologies Gill. As you have pointed out the smaller cakes will take less time to bake. Depending on your oven try the smaller ones for 20 minutes and then judge whether they need slightly longer perhaps. I bake them in stainless steel ring moulds. But in my opinion the larger cake is better and the one to go for. I just happened to have made the smaller ones and taken a photo a few days before publishing the recipe. I do hope you enjoy it. I bake it very often for many events. Its great as a cake or even served warm as a pudding. it also lasts really well in a air tight container and can be frozen. Kind regards, Angela

  2. Alli Pickering says:

    Please can you tell me what brown S/R flour and golden castor sugar are. Thank you , Alli

    1. Angela Rae Smith says:

      Hi Ali, brown self raising flour is whole ground flour with the raising agents added so the same as white self raising flour but brown. Doves Farm make it in the UK and is widely available. I have practically switched to using brown flours in my cooking and baking as they are less refined. The caster sugar is also known as golden caster sugar and just like the flour has had less done to it in the manufacturing stage. I do hope you manage to find it. Kind regards, Angela

Leave a comment

Your email address will not be published. Required fields are marked *

Back to top