Apple and Almond Cake
Few cake recipes are as satisfying as a well-made Apple and Almond Cake. The star here is (145 g) butter, supported by a short list of everyday ingredients. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 15 min
- Total 15 min
- Level Easy
Ingredients
- 5 oz (145 g) butter
- 2 Eggs
- 8 oz (230 g) caster sugar
- 1 tsp Almond Essence
- 8 oz (230 g) self-raising flour
- 10 ½ Level teaspoons baking powder
- Approx. 0.75 pounds, 330 g) peeled cooking apples (e.g. Bramleys
- Icing sugar to dredge
Method
- Grease a 9-inch (23 cm) loose-bottomed spring-form cake tin.
- Gently melt the butter in a pan, then pour into a large bowl.
- Add the eggs, sugar, and almond essence and stir well until mixed. Then add the flour and baking powder. Stir well—at this point, it should be a stiff mixture.
- Spread just under two-thirds of the mixture into the cake tin.
- Immediately afterwards, peel, core and slice the apples and arrange on top of the mixture in the tin. Cover these with the remainder of the cake mixture. At this stage, the cake may appear "untidy", but the cooking process eliminates most unevenness or gaps in the surface.
- Bake for 1¼ to 1½ hours in a preheated oven at 325 °F (160 °C / Gas Mark 3)
- Once cooked, allow to cool slightly in the tin. Loosen the sides of the cake with a knife and gently push the cake out onto a plate. Cool completely.
- Lightly dust the top of the cake with sieved icing sugar once cool. Serve warm or cold, with cream for best results.
Tips for the best Apple and Almond Cake
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Apple and Almond Cake recipe medium to make?
It is rated medium: 8 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
How long does Apple and Almond Cake take to make?
About 15 minutes in total — roughly under an hour of preparation and 15 minutes of cooking.
What can I substitute for (145 g) butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Apple and Almond Cake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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