A lovely, moist cake with a layer of apple running through the middle, this cake simply exudes Autumn for me and the combination of the apple with the cinnamon and nutmeg is made in heaven!
What you need…
3 Granny Smith apples
6 large eggs
335g dark soft brown sugar
340g self-raising flour
55g ground almonds
1½ tsp ground cinnamon
½ tsp ground nutmeg
2 tablespoons good-quality apple sauce
for the decoration
2 tablespoons flaked almonds
What to do…
Grease a 10in/25cm round cake tin (with a removable bottom for easy cake extraction) and preheat oven to 180°c / 350°f / gas 4.
Put the eggs, sugar and butter into a food processor/electric mixer and mix thoroughly.
Add the flour, ground almonds, cinnamon, nutmeg and apple sauce, mixing together until lump-free.
Peel, core and thinly slice the apples.
Arrange one third of the sliced apples around the bottom of the tin – fanned and slightly overlapping. Pour half the batter on top and then arrange a second third of the apples. Pour over the remaining batter and then arrange the rest of the apples. Scatter over a handful of flaked almonds.
Bake for 60 – 75 minutes or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes and then ease out onto a cooling rack to cool completely. Mix together the icing sugar and cinnamon in an icing sugar shaker and dust over the top of the cake with the remaining flaked almonds. Your yummy, gorgeous apple and almond cake with cinnamon and nutmeg is now ready to be indulged: kettle on, comfy chair, some relaxing music and a slice of delicious cake: a little indulgence goes a long way!
Chinskitchen.co.uk, published in The Daily Telegraph
Dead easy. Process and let it cook itself!