I love apples not just for their flavour and versatility but also because they remind me of my childhood and visiting orchards with my parents and grandparents.
Now with an aged apple tree in my own back garden, we have been spoilt to have our own personal supply of apples every autumn. And this year is no exception. The harvest has been so spectacular that we have been picking apples off our tree throughout October.
The variety of apple that we grow is Charles Ross, a great looking apple that is good for both eating and cooking. As it’s a dual purpose apple, I tend to keep the unmarked apples for the fruit bowl and use the less than perfect ones for cooking. Often I partly cook the apples (peeled, cored and sliced), cool and freeze so that I can use the stewed fruit for puddings and cakes throughout the winter months.
One of our favourite cakes is apple and almond cake, a lovely moist cake which is basically an almond flavoured sponge with a layer of stewed apple in the middle. The cake can be served warm or cold but I think it is especially nice served warm on the day of cooking.
A great favourite with all of my family, here is the recipe:
You will need:
150 g or 5 oz of margarine
2 large eggs, beaten
225 g or 8 oz of granulated sugar
1 teaspoon almond essence
225 g or 8 oz of self raising flour (sifted)
1 ½ teaspoons of baking powder
350 g or 12 oz of cooking apples, peeled, cored and sliced
25 g or 1 oz of flaked almonds (optional)
- Place the margarine, eggs, sugar, almond essence, flour and baking powder into a bowl and beat well. Alternatively you can use a food processor.
- Spread about a third to a half of the mixture into the bottom of a greased 20 cm (8 inch) loose bottomed cake tin.
- Cover with sliced apples.
- Place the remaining cake mixture on top of the apples (tip: place the mixture in blobs and then gently spread together).
- Optional: sprinkle the flaked almonds on top.
- Bake in a moderate oven (160C, 325F, gas mark 3) for about 1 ½ hours until golden and the edges have shrunk from the sides of the tin. (NB: I have a fan oven which doesn’t need preheating and my cake cooks in about an hour or just over on a slightly lower heat. Please check your manuals if you have a fan oven for guidance on cooking temperatures and times.)
- Turn out and cool.
This post is day 3 of the nablopomo challenge.