This recipe isn't about chasing perfection or making something impressive or virtuous. This is simply about making a comforting sponge cake for long rainy days, or those days when lunch should simply be pudding. It's easy to whip-up and is incredibly moist and tasty; I wish there was some left for right this very second. It's also yet another way to make the most of the hundreds of apples we've seemed to accumulate from our tree this year. (I foresee that this will be another year where we leave a big basket of apples outside our drive with a collection box for charity and someone takes all the apples and leaves 20p.)
The ground almonds and apples in this cake make it very moist. The almonds also make it quite a light and crumbly texture, so don't worry if it breaks up a little when you cut it.
- 500g bramley apples, peeled, cored and finely chopped up
- dash of lemon juice
- 200g butter, softened
- 100g ground almonds
- 250g golden caster sugar
- 2 tsp vanilla extract
- 3 large eggs
- 2 tsp baking powder
- 300g flour
- handful of light brown sugar and flaked almonds
- Preheat the oven to 180deg and line a baking tin with baking paper.
- Once you have peeled, cored and finely chopped the apples, toss with a dash of lemon juice.
- Using an electric whisk (or good old fashioned wooden spoon), beat the butter, ground almonds, caster sugar and vanilla extract until pale and fluffy.
- Crack one egg at a time into this mixture and sift with a little of the flour and baking powder. Beat until fully combined and repeat with the other two eggs and the rest of the flour.
- Pour half the cake mixture into the prepared baking tin. Drain the apples and dry briefly with some kitchen roll; arrange over the cake mix in the tin. Pour the remaining cake mix over the apples and spread even.
- Sprinkle a good handful of light brown sugar and flaked almonds over the top of the sponge and place in the oven for about 50 minutes. A skewer should come out of the cake clean, and the top should be a golden brown colour.
- Serve warm with ice cream (or any other cream). Or leave until cool and cut up and store in an airtight container.