This wonderfully rustic and fail-safe cake is thanks to Mary Berry, I just add more apple. Delicious served warm with a scoop of ice-cream or at room temperature with some thick Jersey cream.
Preheat oven to 180C. Grease a loose bottomed 20cm cake tin and line the bottom with parchment.
Use a large bowl to combine and blend together 225g self raising flour, 225g caster sugar, 1 ½ tsp of baking powder, 2 large eggs, 1tsp of almond extract and 150g of melted butter. Beat well for a few minutes then spread 2 thirds of the mix into the cake tin.
Peel 3 large cooking apples, slice into segments then lay in spirals over the batter. Dollop the remaining batter over the apples and bake for 1 hour or until a skewer comes out clean and the top turns golden. If the top gets too dark, cover with foil for the remaining cooking time.
Tip – Sprinkle top with flaked almonds and serve with ice cream and a caramel sauce for extra indulgence.
The Travelling Pantry 
hmm that looks so good.
looks very delicious
Reblogged this on BubblyBEE.com and commented:
Thank you “The Traveling Pantry” for this lovely Apple and Almond Cake recipe. This will be a very good recipe for us Virginia cooks to tuck in our file to make in the Fall when apples are in abundance!
Ah ha, glad to be of assistance. I grew up with bramley apple trees in my garden, I used to peel and slice them and dip the segments in salt or peanut butter – delicious!
Delicious recipe and stunning pictures!
Wow lovely Katie 😊
Thanks Laura x