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Caramelised Apple Cake

Hello! I originally posted this alongside my plant shelf post, but it felt strange there, it didn't really fit with that topic. So I've moved it here. Apologies if you've already seen it! But sometimes you need to make changes if something doesn't feel right. 

This week for my #abakefortheweekend project I've made this caramelised apple cake.It's a little rough and ready looking, but tastes great. It's perfect warmed up with lots of cream poured over the top. We've been having it for pudding rather than with a cuppa during the day. It's quite fiddly as all the apple slices have to be overlapped on the bottom of the cake tin and I found that even after lining the tin, juice seeped out a little. So make sure you put a baking tray under the tin too in case that happens. When it comes out of the oven let it cool in the tin and then it needs to be flipped over so the bottom becomes the top. Next time I make it I'll add a hint of cinnamon or mixed spice as I think it needs a little something extra. Other than that it's delicious.  Enjoy.  x

Caramelised Apple Cake

Ingredients:

5 Bramley apples

juice of half a lemon

275g light brown sugar

5 medium free-range eggs

100g unsalted butter, melted

pinch of salt

1 tsp vanilla extract

215g plain flour

3/4 tsp baking powder

100g ground almonds

Method:

Pre-heat oven to 180 degrees C. Grease and line a 23cm springform cake tin.

Peel, halve and core the apples. Slice into 1/2 cm thick slices. Pop into a bowl, sprinkle with 50g of the sugar and the lemon juice. Set aside. 

Scatter a further 50g of the sugar over the base of the tin. Cover with a layer of the apple slices, overlapping them to form a circle. 

Beat the eggs, the remaining sugar (175g), the melted butter, salt and vanilla extract together until combined. 

Sift the flour and the baking powder and add to the mix. Then add the ground almonds and fold.

Finally, add the remaining apple slices, including any liquid to the mix and fold once more. 

Pour into the tin and bake for about 50 minutes until the cake has risen and is golden brown. Check the top after 30 mins and if it is going too brown add a layer of tin foil to keep it from burning. 

 

Adapted from here

 

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