Here is another keeper. This is the cake that I most often get asked the recipe for. Today I made it for Ben to take home to his darling for her birthday. Ben is staying here at the moment. It’s a long story but the uptake is that he has a job nearby for a while. That way he can earn some cash to finish the sculpture at his house and while he is staying here he is doing a sculpture at my house. So I made the cake this afternoon and by gosh it looked and smelt yummy. Moist, appley, almondy. You can serve it warm or cold and it’s perfect with a little lightly whipped cream. Here’s how you make it.
1/4 cup almonds
3 medium sized apples
1 cup sugar
2 large eggs
1 tsp orange blossom water & 1/2 tsp almond essence
1 and 1/2 cups unbleached white flour
2 slightly rounded tsp baking powder
2 tbsp demerera (or regular brown sugar)
Preheat oven to 160C degrees. Grease and flour a loose bottom average sized cake tin.
Cut the almonds into thin slices.
Peel, core and thinly slice apples.
Melt butter & add sugar,
Add eggs and essence.
Sift in flour and baking powder.
Beat all together.
Spread 1/2 mixture in the prepared tin.
Cover with apples.
Drop spoonfuls of the remaining mixture over the fruit, then smooth out to cover.
Sprinkle with flaked almonds & demerera.
Bake for just over 1 hour at 160C or until firm in the centre.
Serve warm or cold with whipped cream. Enjoy!