I’ve made this cake a lot recently. And when I say ‘a lot’ I mean about five times in the last month. It all started when I was going to my sister’s house for FNC (a.k.a Friday Night Candles – that’s a family dinner followed by lighting Shabbat candles) I wanted to make a dairy free apple cake as we were going to be having a meat dinner (keeping kosher means not mixing foods with meat and milk in) and I had tons of apples. I had most of the ingredients for the recipe I’d found but not all of them …. well actually I had about half of the ingredients. What I didn’t have I substituted and as usual I made it up as I went along and hoped for the best. I have to say that it was one of my biggest successes. My dad loved it and even the kids who were well into their Friday night sweets came back for seconds.
I made this cake again the week before Christmas with peaches which Tim says is the best one (and I agree even though I think peaches look like goldfish and that normally puts me off eating them!) It was good. I simply cut the peaches up into thin slices and placed them directly on the cake batter then baked.
I also made it with tinned cherries for a New Years Eve dinner party. It tasted okay but no where near as good as the apple and peach versions. I think pear would probably taste good too. Actually, I think pretty much anything will work when it comes to this cake.
You can eat it cold but it tastes much better warmed through with a dollop of icecream.
Apple and Almond cake recipe.
- 125ml sunflower oil
- 180g light brown sugar
- 2 eggs- lightly beaten
- 130g plain flour
- 1 tsp baking powder
- 1 tsp almond essence
- 6-8 apples (I used Braeburn)
(You can get American conversions for this recipe here)
How to make the cake
- Peel, core and slice the apples in to quarters then cut each quarter into three.
- In a large saucepan of boiling water parboil the apple slices for 5 minutes. Drain and set to one side to cool.
- Grease and line an 8″ tin. Heat your oven to 180ºC (160ºC fan)
- Combine the oil and sugar then add the eggs.
- Add the almond essence.
- Sieve the flour and baking powder onto the wet ingredients and fold in.
- Pour the mixture into your cake tin then place the cooled apples in a pretty design on top of the cake mix and bake in the oven for 50-60 minutes.
- It’s baked when a skewer comes out of the centre of the cake without any cake mix on it.
So what are you making this weekend. I’d love to know. Whatever it is I hope you have a good one.