Apple cake

I  made a delicious baked apple cake for a dessert this weekend using some apples I’d been given by a friend. I’d not made this particular recipe before but was tempted as it used ground almonds which always make for a moist cake.  It was actually quite deep so the finished product was large enough to have as pudding on Saturday, tea on Sunday and give Grandma the rest for her and her friend to enjoy on Monday. The only revision I’d make to the recipe for the future would be to add cinnamon as we love it with apples

Baked Apple Cake

4 Bramley apples – peeled, cored, and sliced
juice of half a lemon
9oz (275g) soft light brown sugar
3.5oz (100g) butter, melted
3.5oz (100g) ground almonds
7.5oz (215g) plain flour
1tsp baking powder
5 eggs
1tsp cinnamon
1tsp vanilla extract

Pre-heat oven to Gas 4, 180C
Grease and line a 9” spring clip tin with baking parchment.
Prepare the apples, put the slices in a bowl and stir in 2oz brown sugar and the juice of half a lemon.  Leave on one side.
Melt the butter and stir in the eggs, 5oz sugar, sifted flour, cinnamon, vanilla extract and baking powder.  Add the ground almonds.
Sprinkle a further 2oz of sugar over the base of the tin and arrange the apple slices in overlapping layers, covering the base fully.
Add any remaining apple slices and juice to the cake mixture and mix well.  Pour the cake batter over the apples, spread flat with a palette knife and bake for 50 mins.  You may  need to cover with a sheet of foil or parchment about 30 mins in to stop it becoming too brown on top.
Release tin and cake onto a plate so the apple base is uppermost