River Cottage Apple & Almond Cake
Try this delicious cake which I enjoyed recently at Limeburn Hill Vineyard, just outside Bristol. Georgina gives full credit to River Cottage.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
3 eating apples
25g butter
25g granulated sugar
Πtsp ground cinnamon (optional)
For the batter
150g butter
125g caster sugar
2 eggs
75g self-raising flour
75g ground almonds
20cm round springform cake tin.
Method
Preheat the oven to 170ÂșC/gas mark 3. Line the base and sides of the tin.
Peel and core the apples, cut them into quarters and then slice each quarter into about 3 pieces.
Heat the butter and sugar in a frying pan, then gently fry the apples, stirring occasionally until they get an even colour.
When they are nearly tender and starting to caramelise, add the cinnamon (if using) and take off the heat. Cream the butter and sugar together until light and fluffy, add the eggs, then the flour followed by the ground almonds.
Scrape into the tin, smooth over, arrange the apples and then spoon over any juices from the frying pan on top. Bake for 40-45 minutes (until a skewer comes out clean).
Leave for 20 minutes before unclipping the tin and leaving to cool. Best served warm with cream.
