This is Karen’s successful and easy dessert and her family and friends always love it. It can be served warm or cold and with custard, cream or ice cream.
150 g unsalted butter (softened)
125 g caster sugar
1 tsp almond extract
75 g white or whole meal self raising flour
75g ground almonds
For the apple topping
3 desert apples
25 g unsalted butter
1 heaped tbl granulated sugar
1/4 tsp ground cinnamon
Preheat the oven to 170 C / gas mark 3.
Grease and line the base of a 20cm springform baking tin
Peel the apples and cut out the core and cut them into wedges, about 12 per apple.
Melt the 25 g butter in a frying pan and let it start to sizzle gently. Add the sugar and stir until it starts to bubble.
Add the apples, sprinkle over the cinnamon.
Cook over a medium heat for 5 minutes turning occasionally until the apples are soft.
Remove this pan from the heat and allow to cool.
Put the butter for the cake mixture and caster sugar into a bowl and beat together until light and fluffy.
Break in an egg and beat well, then beat in the second egg, along with the almond extract and a spoonful of the flour.
Add the ground almonds and sift in the remaining flour. Fold it all together, with a large metal spoon.
Scrape the mixture into the prepared tin and smooth the surface with a palette knife, then arrange the apples on top of the mixture and pour over any juices left in the pan.
Place in the preheated oven and bake for about 45-50 mins.
Stand on a wire rack for a while to cool then release the tin.
Serve with cream, custard or ice cream.
Next week we have some lovely Spring recipe ideas coming up!