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 Allinson's Self Raising Flour
- 100g Almonds (ground)
- 2 tsp Baking powder
- 1 tbsp Milk (whole)
- 3 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar
Recipe Reviews
Totally agree with others who have said halve the sugar and halve the almond essence. I didn't add any essence at all because I didn't have any and it still tasted nice and almondy. I actually put in less than half the sugar because I just used the caster sugar and forgot the muscovado! And it STILL tasted perfectly sweet. I added a little vanilla essence and some lemon juice to enhance the flavour. Delicious.
Just a note. I used to be a food teacher and we did experiments with cake mixtures to understand the functions of ingredients. In the cakes where we put just half quantity of sugar the kids were surprised by how nice they were. They said they really wouldn't have known the sugar had been halved.
The list of ingredients seemed quite extensive but fortunately I had everything, including some windfalls from a friend's garden. The recipe was easy enough and I was pleased with the end result. What was left over went in the freezer. A successful bake and one I will definitely make again.
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.
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 Allinson's Self Raising Flour
- 100g Almonds (ground)
- 2 tsp Baking powder
- 1 tbsp Milk (whole)
- 3 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar