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.

Serves 8

150 g unsalted butter (softened)
125 g caster sugar
2 eggs
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!

Charlotte Fellows



Sarah McNaught

Managing Director


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