* 2 Granny Smith apples
* 1 tsp lemon juice
* 175 g (6 oz) soft brown sugar
* 1/2 tsp ground cinnamon
* 175 g (6 oz) butter
* 3 medium eggs, separated
* 175 g (6 oz) ground almonds
* a few drops almond essence
* 1 tsp baking powder
* icing sugar for dusting

1. Pre-heat an oven to 150°C/30O°F/Gas Mark 2. Peel and core the apples and cut into quarters. Take two of the quarters and slice into wafer-thin slices and toss with the lemon juice and reserve for the topping. Slice the remaining quarters into thicker pieces (about four per quarter) and sprinkle over the lemon juice, 1 tablespoon of the sugar and the cinnamon.
2. Beat together the butter and remaining soft brown sugar until light and fluffy. Beat in the egg yolks, then fold in the almonds, almond essence and baking powder. Then whisk the egg whites until stiff and gently fold into the cake mixture. Stir in the thick slices of apple and transfer to a greased 20-cm (8-in) diameter loose-bottomed tin. Smooth over the top with a palette knife and arrange the thin slices of apple around the outside. Bake in the oven for about 1 1/4 hours, but after 45 minutes cover the cake with greaseproof paper or baking paper so that the top of the cake does not get too brown.

Serves: 8 portions

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