A splendid apple cake made with ground almonds and flavoured with cider. The top, covered with flaked almonds and demerara sugar has a satisfying crunch to it.
Cream butter and sugar together until light and fluffy.
250 g unsalted butter, 225 g golden caster sugar
Beat in the eggs, one by one.
3 large eggs
Sift in the flours, baking powder and bicarb.
100 g wholemeal flour, 100 g plain flour (all purpose flour), 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
Add the apples and cider followed by the ground almonds and stir until just combined.
100 ml apple cider, 3 medium sized cooking apples, 75 g ground almonds
Scrape into a 23 cm (9") round silicone cake mould or lined tin.
Scatter the flaked almonds over the top, followed by the demerara sugar.
25 g flaked almonds, 2 tbsp demerara sugar
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 40 minutes or until the cake is well risen, golden on the top and an inserted cake skewer comes out mostly clean.
Notes
Timings are approximate as they depend on your oven and kitchen set up amongst other things.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.