Now that the days are cooler and the nights longer I’m finding myself baking more and this recipe in particular is one of my favourites at this time of year. Perfect if you have a glut of apples from your garden. Unfortunately mine barely produced a handful this year. Did yours?
You will need a baking tray (I use one of the smaller IKEA ones)
Gather all your ingredients first. Before you pre-heat the oven! I never understand why all recipes say that because if I pre-heated the oven before I gathered everything it would be such a waste! So I suggest you get everything ready first and then, just before you start making the cake, preheat your oven to 180 degrees. Then get your tin ready. I line mine with parchment paper and give it a light brush with some melted butter or a tiny bit of oil. (This is the tin I use and this is not an ad)
Ok, now it’s time to make the cake!
Obviously you have everything weighed out and prepped just like any of the tv chefs would have done. Presented in pretty bowls. Or are you (like me) the person who just measures as you go. I mean who wants all that extra washing up?
Nutty Spiced Apple Cake
175g softened butter
175g light brown sugar
3 medium eggs
100g self raising flour
100g ground almonds
1/4tsp ground cloves
1 tsp ground cinnamon
50 g chopped dried figs (If you don’t have these just leave them out and add a little extra apple)
200g mixed nuts – pecan/walnut/almonds/hazlenuts chopped (I like mine quite chunky but feel free to do what suits you)
2 cooking apples cut into slices
How to make
Start by mixing the butter, sugar, eggs, ground almonds and spices in a large bowl.
Stir in the figs and half of the nuts and apples. Today I only had pecans so that’s all I used.
Pour into the tin and top with the remaining apples and sprinkle on the remaining nuts.
Bake for 45 minutes and leave to cool in the tin.
Serve with lots, I mean LOTS, of hot lovely custard. Honestly this cake is like getting a big hug. It’s ding dong delicious.
Let me know what you think?
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