Thank you “The Traveling Pantry” for this lovely Apple and Almond Cake recipe. This will be a very good recipe for us Virginia cooks to tuck in our file to make in the Fall when apples are in abundance!
This wonderfully rustic and fail-safe cake is thanks to Mary Berry, I just add more apple. Delicious served warm with a scoop of ice-cream or at room temperature with some thick Jersey cream.
Preheat oven to 180C. Grease a loose bottomed 20cm cake tin and line the bottom with parchment.
Use a large bowl to combine and blend together 225g self raising flour, 225g caster sugar, 1 ½ tsp of baking powder, 2 large eggs, 1tsp of almond extract and 150g of melted butter. Beat well for a few minutes then spread 2 thirds of the mix into the cake tin.
Peel 3 large cooking apples, slice into segments then lay in spirals over the batter. Dollop the remaining batter over the apples and bake for 1 hour or until a skewer comes out clean and the top turns golden. If the top gets too dark, cover with foil for…
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