This moist cake improves in flavour and texture with keeping - you can store it in an airtight container in a cool place for up to 1 week.
ingredients
makes 6 slices
1 1/8 cup (9 ounce) sweet butter, softened, plus extra to grease
4 sharp eating apples, such as Granny Smiths
1 1/8 cup (9 ounce) golden superfine sugar
grated zest of 1 lemon
3 medium eggs, beaten
1 1/2 cups (5 ounce) sifted self rising flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 cup Ground almonds
method
1. Grease and base-line a 9 inch spring-release cake pan.
2. Peel, quarter and core the apples, then cut each quarter in half. Melt 1/4 cup butter in a pan, add the apples and 1/4 cup sugar. Fry until the apples are caramelised, then add the lemon zest. Transfer to the prepared tin and leave to cool.
3. Put the remaining butter and sugar into a bowl and beat until light and fluffy, then gradually beat in the eggs. Sift the flour, cinnamon and baking powder together over the mixture, then add the ground almonds. Fold in gently, using a large metal spoon, until evenly incorporated.
4. Spoon the mixture on top of the apples and smooth the surface. Bake at 180°C (160°C fan oven) for 50 - 60 minutes or until a skewer inserted into the centre comes out clean.
5. Leave in the tin for 15 minutes, then turn out on to a wire rack to cool. Serve cut into wedges, with creme fraiche or yogurt if you like.
