Described by Mary B as both special and easy! Can use windfalls or even old ones from the bowl.
Have made this accidentally without any butter - still tasted good!
Recipe by
Lesley
225 grams of Self-raising Flour
1 level teaspoon of Baking Powder
225 grams of Caster Sugar
3 Eggs
1 capful of Almond Extract
150 grams of softened Butter
250 grams of peeled Cooking Apples
25 grams of flaked Almonds
1
Preheat oven to 160C (fan 140C). Lightly grease 20cm, loose-bottomed cake tin.
2
Flour, baking powder, sugar, eggs, almond extract and melted butter into mixing bowl. Mix well until blended, then beat for 1 minute. Spread half of mixture into tin.
3
Thickly slice the apples and lay on top of mixture in tin, piling most towards the centre. Using 2 dessert spoons, roughly spoon remaining mix over apples. An awkward manoeuvre but just ensure mix covers the centre well as will spread out in oven.
4
Sprinkle with flaked almonds. Bake for 75 - 90 minutes until golden and coming away from sides of tin.
Works well with just 100g butter. Serve warm with ice cream or crème fraiche as a dessert, or with morning coffee, warm and dusted with icing sugar. Best fresh but can be made the day before. Freezes.
Last edited on Friday 7 May 2021