This is a scrumptious summer cake that is best served warm and fresh from the oven, but will be delicious for days afterwards too. I found the basis of the recipe here but have tweaked it just a little bit so I’ll give you my version in full.
- 225g butter, softened, plus extra for greasing
- 450g Bramley apples (approx 2-3 large apples)
- Finely grated zest and juice of 1 lemon
- 225g caster sugar, plus extra for dredging
- 3 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- 25g ground almonds
- 1 tbsp demerara sugar
- handful of flaked almonds
Preheat your oven to 180°C/fan160°C/gas 4. Grease and line a deep 23-24cm springform cake tin with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.
Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes. After about 30 mins sprinkle a handful of flaked almonds on top of the cake to toast them.
Once removed from the oven leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Serve warm and fresh with clotted cream.
Butter Nut 