Apple + almond cake

Apple + almond cake

By
From
Eat This, My Friend
Serves
8
Photographer
Jade O'Donahoo; Huw Rogers

This is a super easy cake for autumn or winter. I classify it as an everyday cake, rather than a dessert (I have, on occasion, actually served it up as a cheeky breakfast). I like to grind my own almonds in the food processor, from whole, skin and all. It never gets as fine as the ground almonds you buy, so it creates a lovely crumb – nice and airy.

Ingredients

Quantity Ingredient
75g self-raising flour
75g wholemeal, self-raising flour
170g raw caster sugar
100g almonds, ground fine in a food processor
130g butter, softened
100ml buttermilk
2 eggs, lightly beaten
1 apple, cored and sliced into ½ cm wedges

Method

  1. Preheat the oven to 180°C and line a loaf (bar) tin with baking paper.
  2. Combine the flours, sugar and ground almonds in a mixing bowl. Next, stir in the butter, buttermilk and eggs, until combined. Pour into the tin and press the apples into the top of the batter.
  3. Bake for 40–45 minutes, or until a skewer comes out clean. Cool on a cake rack before serving.
  4. The cake keeps in an airtight container for up to 3 days.
Tags:
Vegetarian
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