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!
225 grams of Self-raising Flour
1 level teaspoon of Baking Powder
225 grams of Caster Sugar
1 capful of Almond Extract
150 grams of softened Butter
250 grams of peeled Cooking Apples
25 grams of flaked Almonds
Preheat oven to 160C (fan 140C). Lightly grease 20cm, loose-bottomed cake tin.
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.
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.
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