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.
Carol Sequeira Pereira