Sunday, 27 April 2014

Apple and almond cake

I make no excuse for another cake using ground almonds as the flour substitute, this is a recipe I spotted initially being tweeted by Nigella (she of soft focus fame), no sooner had I followed the link to her website that I then saw another food blogger with a similar post. I now know why this recipe is so popular, it tastes so buttery and is moist with a subtle apple flavour. Just like Nigella's famous clementine cake its an easy bake which when combined with its fairly plain looks belies its deliciousness.

Ideal as a gluten free adult birthday cake and apparently a traditional "Seder" treat (Seder being the ritual feast at the start of Passover) why not give this bake a try.

What you need
  • 3 eating apples (ones with plenty of flavour)
  • 1 tbsp lemon juice
  • 2 tsp caster sugar
  • Oil spray for the cake tin
  • 8 eggs 
  • 325g ground almonds
  • 275g caster sugar
  • 1 tbsp lemon juice
  • 50g flaked almonds
  • Icing sugar for dusting 
What you do
  • Firstly we need to make an apple puree, place the peeled, cored apple chunks in a sauce pan with 2tsp caster sugar and 1 tbsp lemon juice, simmer for about 10 minutes until soft and the apples make a rough puree.
  • Allow this to cool fully before starting to bake
  • Preheat the oven to 180c and oil spray a round loose bottom ( base lined) or spring form cake tin, approximately 9 inch diameter
  • In a food processor blend the eggs, puree, sugar and lemon juice until you have a smooth mixture
  • Pour into the prepared tin and sprinkle the top with flaked almonds
  • Bake for 45 minutes or so until golden and the cake tests cooked.
  • Cool in the tin initially and then cool fully on a wire rack
  • To serve sprinkle with icing sugar, it needs nothing more.

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