Delicious, with a hint of cinnamon. Eat warm from the oven as pud, or cold for breakfast/elevenses. Much nicer than the appley-cinnamony pastry I had in Selfridge's yesterday. There's a strong taste of almonds, even though they're cut 50:50 with flour (so economical).
It's from Hugh FW's new book, Every Day; he made it with pears on his show last week (you may need to be in the UK for this link to work).
Apple and almond cake
125g caster sugar
75g wholemeal self-raising flour
75g ground almonds
for the apples
4-5 eating apples
1 heaped tbsp granulated sugar
1/4 tsp ground cinnamon
20cm springform cake tin
pre-heat the oven to 170C
Peel and core the apples, cut them into wedges and fry gently in the butter and sugar. When they are nearly tender, add the cinnamon and take off the heat.
Beat the butter and sugar together; add the eggs, then the flour, then the almonds. Scrape into the tin, smooth over, arrange the apples on top, spoon over the juices from the frying pan.
Bake for 40-45 minutes (until a skewer comes out clean). Leave for a while before unclipping the tin (although this is probably going to fall apart anyway).
* I made it on the spur of the moment to use up some apples that had been sitting around for a few days; there were six, not quite too many.
* I had only 140g butter in total; the apples were fine in 10g, and the cake was fine with 130g. So no need for the full 175g.
* My cake is a little stodgy ("but good stodgy", said Amy) because I used plain wholemeal and forget to put in baking powder.
* The apples sit nicely on top of this cake, but when HFW made it with pears, they sank down almost to the bottom.
Apple tart - Alfred once ate half of this at one go
Hugh FW's wonderful ginger cake
Easy almond ring cake - another pudding-y cake, better served with a little fruit
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