This year our hybrid apple tree gave us a good bounty of fruit. Last year we used a few apples to make this delicious Minced green apple pickle, which turned out sooo good that we had to do the same this year. With the remaining apples I was thinking cake, I already have one tasty recipe for an Apple and walnut cake which I make very often, but my newly found admiration for Linda Collister's bakes saw me baking this moist, scrumptious and delicious apple topped almond loaf cake. You must check out her awesome and impressive Coconut blondies.
This apple-topped cake with ground almonds, has a lovely texture and a very moist crumb. The apples adds a wonderful healthy topping. Although the original recipe calls for red eating apples, I used Granny Smith cooking apples, and I think the cake was still wonderful.
Recipe Source: Linda Collister
Unsalted Butter melted: 150g
Caster sugar: 150g
Eggs beaten: 2
Ground almonds: 150g
Plain Flour: 50g
Baking powder: 1tsp
Lemon zest grated: 1 lemon
Whole milk: 100ml
Red eating apples cored and thinly sliced: 2 ( I used Granny Smith)
Icing sugar: to dust
A 450g loaf tin greased and lined with baking paper.
1. Beat the butter and sugar together in a large bowl with an electric whisk until smooth, light and fluffy. Add the eggs an little at a time , stirring well between each addition.
2. Stir in the almonds, flour and baking powder., stir in the lemon zest and milk. Spoon the mixture into the prepared loaf tin and level the surface. Arrange the apple slices evenly over the top.
3. Bake the cake in a preheated oven for about 45 minutes until the cake has risen, golden and springy to touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 20 mins then turn over onto a wire rack and peel off the paper, allow to cool completely.
4. Dust liberally with icing sugar, cut into slices. Store in an airtight container in the fridge and eat within 2 days.
This cake makes a lovely tea time or lunch box treat. Alternatively makes a good dessert option when served with vanilla icecream.
Carol Sequeira Pereira