Apple and Almond Cake

Introduction

The batter in this apple and almond cake is meant to be stiff, which helps hold a full layer of sliced cooking apples in the middle of the cake. With melted butter, almond essence, and a long bake at 325 °F, you get a cake that slices cleanly and works well for dessert, tea, or making a day ahead.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8

Ingredients

• 5 ounces (145 g) butter
• 2 eggs
• 8 ounces (230 g) caster sugar
• 1 teaspoon almond essence
• 8 ounces (230 g) self-raising flour
• 1½ level teaspoons baking powder
• approx. ¾ pounds (330 g) peeled cooking apples (e.g. Bramleys)
• icing sugar to dredge

Instructions

1. Grease a 9-inch (23 cm) loose-bottomed spring-form cake tin.
2. Gently melt the butter in a pan, then pour into a large bowl.
3. 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.
4. Spread just under two-thirds of the mixture into the cake tin.
5. 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.
6. Bake for 1¼ to 1½ hours in a preheated oven at 325 °F (160 °C / Gas Mark 3)
7. 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.
8. Lightly dust the top of the cake with sieved icing sugar once cool. Serve warm or cold, with cream for best results.

Variations

• Replace the almond essence with vanilla powder (use half this amount if you prefer less rich vanilla flavor) if you want a milder flavour and less pronounced nutty aroma.
• Use tart eating apples instead of cooking apples if needed; the slices will hold their shape more and the filling will be less soft and less sharp.
• Swap caster sugar for light brown sugar to give the cake a darker crumb and a more caramel-like sweetness.
• Add a handful of flaked almonds over the top before baking if you want extra crunch and a more obvious almond finish.
• Use a gluten-free self-raising flour blend in place of the self-raising flour for a gluten-free version; the cake will usually be slightly more delicate and a bit less springy.

Tips for Success

• Melt the butter gently and stop as soon as it is liquid; browned or overheated butter will change the flavour and can affect the batter texture.
• Keep the batter stiff after adding the flour and baking powder. If it seems loose, the apple layer is more likely to sink and blur into the cake.
• Slice the peeled cooking apples evenly so they cook at the same rate and soften into a consistent middle layer.
• Spread just under two-thirds of the mixture in the tin so you have enough batter to cover the apples; if the top layer is too thin, apples can break through as it bakes.
• Check the centre near the end of the 1¼ to 1½ hour bake with a skewer. It should come out without wet batter, and the top should look set and lightly golden.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you refrigerate it, keep it well covered so the cake does not dry out.

To freeze, wrap the whole cake or individual slices tightly in plastic wrap and then foil, or use a freezer-safe airtight container. Freeze for up to 2 months and thaw in the fridge overnight.

To reheat, warm slices in a 300 °F (150 °C) oven for 8–10 minutes or microwave for 15–20 seconds. If you want to serve it warm with cream, the oven gives a better texture than the microwave.

FAQ

Can you use eating apples instead of Bramleys?

Yes. Cooking apples give a softer, sharper layer, while eating apples stay firmer and taste sweeter.

Why is the batter so stiff?

It needs to be stiff to support the sliced apples and keep them in a defined layer. A looser batter would let the fruit sink and change the structure of the cake.

How do you know the cake is fully baked?

The top should be set and lightly golden, and a skewer inserted into the cake part should come out clean. If you hit apple, test again in a nearby spot.

Can you make this cake a day ahead?

Yes. It holds well overnight, and the almond flavour is often a little more pronounced the next day.