Apple and Almond Cake
Thoughtfully stolen and adapted from Donna Hay .
Extra notes:
- ^Measured whole, 2 granny smiths were under 300g. 3 seemed excessive, but were 305g after processing. I did not use all the apple in the end though.
- ^I didn’t have “mixed spice” so I made my own. A dash of ginger, a dash of all spice, a good shake of nutmeg and same for cinnamon, and then making sure it was all about a teaspoon.
- ^I have a silly sifter that is super slow for normal things like a cup of flour, but spread the icing sugar perfectly.
- ^My oven required 150 degrees C for around 45-50 minutes
Yield: 8 serves
Ingredients
- 320g granny smith apples, peeled, quartered, cored and thinly sliced ^1
- 220g (1 cup) caster sugar
- 195g plain flour, sifted
- 2 teaspoons baking powder, sifted
- 1 teaspoon mixed spice ^2
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs, lightly beaten
- 125g coconut oil, liquid
- 40g blanched almonds, chopped (aka “Lucky” slivered almonds)
- a spoon or two icing sugar for dusting ^3
- a tub dairy-free substance (similar to double cream), to serve
- Preheat oven to 180 degrees C ^4
- Place the apples and one tablespoon of the sugar in a bowl and toss to combine, then set aside.
- Into a large bowl, sift the remaining sugar, flour, baking powder and mixed spice.
- Add the vanilla, almond extract, eggs and coconut oil and mix to combine. (I was successful with a whisk for this.)
- Fold through at least half of the apples keeping the most evenly sliced for the top!
- Spoon the mixture into a lightly greased 20cm round springform tin and spread evenly. (You may choose to line with baking paper too.)
- Spread the almonds over the top then lay the apple slices in your choice of pattern, or lack thereof.
- Bake for 1 hour and 5 minutes (LOL!) or until cooked when tested with a skewer. ^4
- Allow to cool in the tin for 10 minutes then remove and place on a wire rack to cool completely.
- Dust with icing sugar and serve with your dairy free alternative “cream”.