Autumnal times are upon us, and as we start turning towards all things warm and comforting what could be better than freshly baked apple cake?
This gluten-free recipe comes from Mari Williams and is wonderfully simple and easy to make.
What you’ll need:
- 3 Granny Smith or Bramley apples, peeled, chopped, and cored
- Juice of 1 lemon
- 300g sugar
- 8 eggs
- 320g ground almonds
- 0.5tsp almond extract
- 50g almond flakes
- Icing sugar (optional, for dusting)
How to bake:
- In a pan, cook the apples with a good sprinkle of sugar until they are soft. Leave to cool.
- In a food processor, blend together the cooked apples, lemon juice, the rest of the sugar, eggs, ground almonds, and almond extract. Pour the mixture into a greased caked tin and sprinkle with the almond flakes.
- Bake for around 40 minutes at 180C (or until a skewer inserted into the middle comes out clean). But after half an hour check to make sure that the top isn’t getting too brown — if it is then cover the cake with baking paper for the rest of the cooking time.
- Leave to cool for a while in the tin. Then, if using, dust the top with icing sugar.