Apple and Almond Dessert Cake

A: One of the lessons of growing your own fruits is that all real fruits don’t look the same. A packet of supermarket apples is not similar to a handful collected from the garden. Apples from the garden come with a lot of imperfections – some are more ripe than others and some look shrivelled while others may have worms inside. Here’s a great way to make good use of cooking apples from the garden to produce a delicious treat to end any meal. 

If you are looking to buy the apples, then probably it is best to buy a couple of Granny Smiths for this cake. But any other cooking apple should also be suitable.


250 gm cooking apples, peeled and cored

225 gm self-raising flour

225 gm caster sugar

150 gm unsalted butter, melted

2 large eggs

1 tsp baking powder

1/2 tsp almond extract

25 gm flaked almonds


Pre-heat the oven to 150°C.

Lightly grease a 10 inch (25 cm) loose-bottom cake tin.

Mix the flour, caster sugar, butter, eggs, baking powder and almond extract till everything is blended. Beat for one minute. The mixture will change texture while mixing and will be slightly flowing and consistent when done. 

Line the base of the cake tin with half the mixture. Cut the apples in large chunks and place them on top of the cake mix, mostly towards the centre of the tin. Use the remaining half of the cake mix to cover the apples making sure that most of the mix is towards the centre of the cake tin. Do not worry too much if the cake mix is not evenly placed. During baking the mix will flow and expand to take on a uniform shape.

Spread the almond flakes evenly on top and bake the cake in the oven for 1 hour and 15 minutes. The cake should be golden brown and the sides should easily come off the tin when done. 

Let the cake cool completely before taking out of the tin and cutting. This dessert cake is best served with a dusting of icing sugar on top, a dollop of crème fraîche and a cup of black coffee or espresso. A perfect end to a nice meal.  


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