25 Sep 2010
With lots of apples to use up and the prospect of a cold but hopefully sunny day tramping around the forest looking for wild mushrooms (blog post to come soon) I melded a few recipes together and came up with this. Made with half wholemeal flour for a little extra oomph, the apple pieces are a sharp gooey treat when you bite into the cake in contrast to the sweet crunchy topping.
Spiced apple cake with almond crunch topping
25cm cake tin approx
400g Bramley or other cooking apples
140g plain flour
140g wholemeal flour
1 tbsp baking powder
1 tsp cinnamon
½ tsp freshly grated nutmeg
2 large eggs
75g golden caster sugar & 1 tbsp for topping
1 tbsp honey
2 tbsp ground almonds for topping
Peel and core the apples and cut into small pieces roughly 1cm by 1cm. Place in a bowl and sprinkle with a little lemon juice to stop them browning.
In a large bowl whisk together the eggs, caster sugar, milk and honey. Melt the butter in a small pan or in the microwave and add to the bowl then whisk to combine.
Using a sieve sift the two types of flour into the bowl, tipping in the bit that will be left in the sieve from the wholemeal flour. On top of this add the baking powder and spices then use a large spoon to fold it all together. Add the apple pieces and fold in, the mixture will be quite thick and filled with air so mix quickly and don’t worry if it looks a bit lumpy!
Line your cake tin with baking paper and pour in the mixture smoothing the surface as best you can. Sprinkle the surface of the cake firstly with the two tablespoons of ground almond and then with the tablespoon of sugar.
Place the cake tin on a baking tray and place in the middle of a preheated oven for 45 minutes to an hour until lightly golden brown and firm but springy to the touch.
Once cooled the cake will keep for several days in an airtight container, enjoy!