A soft moist cake that smells so good you will want to eat it straight away. It compliments a freshly brewed coffee and equally good with a pot of tea. This delicious apple and almond sponge is so simple to make and only takes 20 mins to prepare. Leave in the oven for 50 mins and let the oven do all the hard work for you. Top with flaked almonds for a crisp, golden finish.
- For the topping:
- 25g flaked almonds
- 1tbsp golden caster sugar
- 1/2tsp ground cinnamon
- 120g peeled, chopped dessert apple
- For the sponge:
- 180g soft butter
- 100g golden caster sugar
- 3 medium eggs
- 1tsp vanilla extract
- 1/2tsp almond extract
- 100g ground almonds
- 100g self-raising flour
- 2tbsp milk
- Icing sugar
Preheat the oven to 160°C/325°F/Fan 140°C/Gas Mark 3. Grease and base line a 22cm cake tin.
Put all the topping ingredients into a bowl and mix gently together.
Put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add a little of the flour if the mixture begins to separate. Stir in the vanilla and almond extract, Add the ground almonds, flour and milk and mix to a soft consistency.
Spread the mixture in the prepared tin. Sprinkle over the topping and bake in the oven for 45–50 mins until risen and golden brown. Sprinkle with icing sugar and serve.
If you want to ring the changes try adding a handful of blueberries, raspberries or chopped pear in place of the apple.