Sarah’s Dutch grandma’s Apple Cake (works with pears or apricots too)
Photo thanks to Chris Lee
- 2 eggs (or better still, 1 egg plus 2 egg whites if you have some which need using up)
- 6 oz caster sugar
- 6 oz butter
- 5 oz self-raising flour
- 1 oz ground almond or whole almonds
- 1 large Bramley apple, sliced (or 2 pears, or 6-7 apricots, sliced – great use for under-ripe fruit)
- Vanilla essence – or for a change, grated lemon rind (but not both)
- Optional: stem ginger, flaked almonds
Grease 8” cake tin
Oven at 170 C
If using whole almonds blanch them (optional) and put them in a majimix with the sugar to grind them up – the sugar helps.
Cream the butter with the sugar (using a wooden spoon or electric whisk) and add in the eggs one by one, and the vanilla essence. Then mix in the flour and almonds (if they are not with the sugar. Don’t use the electric whisk at this point as it needs to be done gently. It should be a fairly thick mixture (there will be moisture from the fruit) but you can add a little milk if you need to when mixing.
Put the cake mix into the tin and put the apple/apricot slices in vertically and all around the cake in decreasing circles! They can poke out as the cake will rise up around them. If you want to add stem ginger, cut it up small and put it in the middle and between the slices around the edge. For flaked almonds, sprinkle them in the middle and around the edges of the cake.
Cook for 40 – 50 min