Apple Almond Cake
Everyone needs an apple cake recipe.
I have reduced the amount of flour I eat (not cut it out completely, just cut back) and feel a lot better for it. Simple swaps, like replacing half the flour with ground almonds make a big difference in the long run. Yes, even in cakes. Plus, if like me you are almost always hungry this makes the cake more filling and satisfying.
I used fancy Kissabel apples because I think they are mesmerisingly beautiful but any eating apple will do.
3 eating apples
1 tsp cinnamon
1/2 tsp ground cardamom
juice of one lemon
30g caster sugar
90g plain white flour
90g ground almonds
1 1/2 tsp baking powder
1/2 tsp fine sea salt
115ml sunflower oil
200g caster sugar
1 tsp vanilla
2 tbsp flaked almonds
Preheat oven to 180°C. Grease and line a 22cm cake tin with parchment paper.
Peel, core and chop the apples into 1 inch pieces. Toss to combine in the 30g caster sugar, cinnamon, cardamom and lemon juice. Set aside.
Sift together the flour, baking powder and salt in a medium bowl. Add the ground almonds and stir to combine, ensuring there are no lumps. Set aside.
In a large bowl stir together the sugar, oil, eggs and vanilla.
Stir in the dry ingredients, mixing until just combined.
Pour half the cake batter into the prepared tin. Scatter over the apples and top with the remaining batter. Sprinkle with flaked almonds.
Place into the preheated oven and bake for 40 – 45 minutes. Timing will depend on your oven. The cake is done when the top is golden brown and firm all over.
Allow to cool before slicing.