cake was easy to make and tasts delicious particularly if you serve it warm from the oven. Hubby described it as being light and very tasty! I used sweet apples from my trees and a cooking apple from our tree. I liked mixing the flavours and textures. Be careful when cooking the chopped apples not to let them go to mush as you need a bit of texture. Also I think the timing of this recipe is not exact. I find Frangipane type recipes are a little experimental.
3 medium sized eating apples
1 cooking apple
1 large lemon juice only
200g caster sugar and 100g soft brown sugar, or 300g pure golden caster sugar
8 medium eggs
325g ground almonds
1/2 teaspoon almond essence
50g flaked almonds to place on top.
Oven preheated to 180c
Bake for 40 mins then pop Iin a skewer to check if it’s cooked through. If not try checking after an extra 15mins. You may need to put foil over your cake after 30 mins.
You will need to lightly grease and line a 25cm loose bottom round tin.
1. Core, peel and chop up apples into small chunks.
2. Place apples Iin a pan with a tablespoon of water, half the lemon juice and two tablespoons of sugar.
3. Bring to the boil on a low heat and simmer covered for a few minutes until you can lightly mash the apples with a fork. Cool.
4. Put the apple puree, eggs, ground almonds, almond essence, caster sugar and the remaining lemon juice into a large bowl and blend with a hand blender.
5. Put the mixture into the prepared tin and decorate the mixture with almond slices. Place the tin on a baking tray and bake in the oven.
6. Wait until the cake has cooled and warm to touch before easing out of the tin and putting on cooling tray. Try awarm slice now with a cup of tea.