We’re coming to the end of orchard fruit season, enjoying the last of the apples and pears stored over Winter. I had some past-their best apples in the larder and rather than wasting them decided to turn them into a cake! This apple and almond cake is a rich, almondy sponge with chunks of apple and marzipan running through it (I had some leftover from Christmas, but you could leave it out), topped with more apple and flaked almonds that turn golden as the cake bakes. To make the apple and almond cake, you will need:
120g butter
120g caster sugar
50g ground almonds
1 tsp almond extract
2 tbsp milk
70g self-raising flour
2 eggs
80g marzipan, chopped into chunks
80g apple, chopped into chunks – about half an apple depending on the size!
For the topping:
30g marzipan, grated
Half an apple, thinly sliced
Two tbsps flaked almonds.
Preheat the oven to Fan 160C. Cream the butter and sugar until light and fluffy. Add the almond extract, milk and the eggs, one at a time, alternating with the flour. Fold in the ground almonds, fruit and marzipan.
Pour the mixture into a greased, lined 20cm tin. Top the cake with the thinly sliced apple, grated marzipan and flaked almonds. Bake for 45 – 50 minutes until cooked through. Allow to cool a little, before removing from the tin to cool completely on a wire rack. Delicious with a cuppa for afternoon tea, or served warm with custard.
