Method
Step 1:
Preheat the oven to 180C (fan 160C, gas mark 4). Grease and base line a 27cm x 20cm baking tray.
Step 2:
Toss the sliced apples with the lemon juice and put to one side.
Step 3:
In a large bowl beat together the butter, sugars, eggs, almond extract, lemon zest, flour, ground almonds, baking powder and milk until smooth using an electric whisk.
Step 4:
Evenly spread half the cake mixture into the baking tray and scatter over the apples, leaving any lemon juice behind.
Step 5:
Top with the remaining cake mixture, don’t worry if the apples peak through.
Step 6:
Sprinkle with flaked almonds and demerara sugar and bake in the oven for 50 minutes until golden and springs back when touched, cover with foil if browning too much.
Step 7:
Leave to cool in tin for 15 minutes before turning out, removing the paper and cutting into 12.
Ingredients
- 2 Apple(s) (bramley, large)
- Lemon zest (from 1 lemon)
- Lemon juice (from 1 lemon)
- 220g Butter (salted) (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 100g Billington's Unrefined Light Muscovado Sugar
- 4 Egg(s) (free range) (large, beaten)
- 2 tsp Almond extract
- 250g Self-raising white flour
- 100g Almonds (ground)
- 2 tsp Baking powder
- 1 tbsp Milk (whole)
- 3 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar
Recipe Reviews
Love this cake. I always use half sugar in all my recipes, I also added a tsp of cinnamon and ginger
Gorgeous cake so light . And ours was made with gluten free flour. It's definitely a keeper.
So simple and light. Reheats perfectly and very moist. The new family favourite without a doubt.
Absolutely delicious, perfect every time.
I only use 1 teaspoon almond essence not 2 as can be a little overwhelming.
Simple and very tasty! Thank you!
Ingredients
- 2 Apple(s) (bramley, large)
- Lemon zest (from 1 lemon)
- Lemon juice (from 1 lemon)
- 220g Butter (salted) (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 100g Billington's Unrefined Light Muscovado Sugar
- 4 Egg(s) (free range) (large, beaten)
- 2 tsp Almond extract
- 250g Self-raising white flour
- 100g Almonds (ground)
- 2 tsp Baking powder
- 1 tbsp Milk (whole)
- 3 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar