When I first read that the amazing Nina from My Easy Cooking was hosting a Monthly Mingle and her chosen theme was Apple Affection, I knew I had to take part and I knew exactly what I was going to make
an Apple and Almond Cake!!
I found this super simple recipe on What Kim Ate (and Grew)'s blog.
This cake is moist with a subtle hint of lemon and warm spices and has a delightful crunch from the almonds. The texture is wonderful and it has been added to my ever growing list of baked items that I could eat all the time, this list includes the gooey chocolate brownies that I blogged about at the beginning of the month.
My perfect winter Sunday lunch would consist of Beef Bourguignon and this Apple and Almond cake.
What utter, indulgent bliss :)
Apple and Almond Cake:(makes 1 standard size cake)
- 4 cups peeled, cored, and coarsely chopped Golden Delicious apples (about 4 medium)
- 1 3/4 cups sugar (or fructose)
- 1/2 - 1 tsp chopped dried lemon peel
- 1/2 cup canola or other mild vegetable oil
- 1/2 cup cup red currant jam, at room temperature (I used St. Dalfour Red Raspberry Jam)
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour (I used Glutagon cake flour)
- 2 tsp baking soda (I used 1 tsp baking powder and 1 tsp bicarb of soda)
- 1 tsp ground cinnamon
- 1/2 teaspoon nutmeg (I used all spice)
- 1/2 teaspoon salt
- 1 cup chopped blanched almonds (I used half cup chopped almonds and half cup ground almonds)
- Icing sugar (optional)
- Preheat the oven to 175C. Grease a 33 by23 cm baking pan. In a large bowl, combine the apples, sugar, and lemon peel; let stand for 15 minutes.
- Add the oil, jam, vanilla extract, and almond extract to the apple mixture; stir until the jam is well dissolved.
- In another large bowl, sift together the flour, baking soda, cinnamon, nutmeg/ all spice and salt. Gradually stir into the apple mixture. Add the almonds, stirring well to combine. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- Let the cake cool in the pan on a wire rack. When completely cooled, sprinkle with confectioners’ sugar, if desired.
The completely cooled cake can be covered with foil and stored at room temperature for up to two days.