Thursday, February 08, 2007

Damp Apple & Almond Cake

Over the next couple of weeks I will be bombarding you with apple recipes as my Granny Smith tree out the back has a huge crop for a change, here is the first, a very interesting flourless cake from Nigella Lawson’s Feast. It appears under the Passover section and seeing how I don’t even know what or when Passover is & therefore am unlikely to ever celebrate it, what better time to make this cake then right now. I prepared the apples the day before & with that done the cake is incredibly easy to make, you just chuck everything in the food processor & whiz, no sifting, beating separate ingredients, etc.
The end result was a very moist (damp) cake indeed though in no way did it taste undercooked. The flavours all blended in beautifully & you couldn’t even really taste the apple flavour, it had a nice tang & reminded me almost of orange cake, strange as there was nothing orange flavoured to be found in the ingredients at all. Definitely repeatable.

Damp Apple & Almond Cake

Apple Puree
3 tart eating apples (or 4 small as I found I needed)
1 tablespoon lemon juice
2 teaspoons caster sugar

Almond oil/flavourless vegetable oil to grease tin
8 eggs
325g ground almonds
275g caster sugar
1 tablespoon lemon juice
50g flaked almonds

To Decorate
1 teaspoon icing sugar

Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar, and bring pan to a bubble over medium heat. Cover the pan and cook over low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork (You should have about 285g of puree). Leave to cool.

Preheat oven to 180c. Oil a 25cm springform tin with almond oil or a flavourless vegetable oil & line bottom with baking parchment.

Put the cooled puree in the processor with eggs, ground almonds, caster sugar & 1 tablespoon of lemon juice & blitz into a puree. Pour & scrape with a rubber spatula into the prepared tin, sprinkle with the flaked almonds on top & bake for about 45 minutes. Check after 35 minutes as oven temperatures vary. Put on a wire rack to cool slightly, then spring open. This cake is best served warm though is still good cold. Before serving, sieve some icing sugar over the top.


Anonymous said...

Looks delicious, Ange! I love apple cakes so I will have to give this recipe a go. Thanks!

another said...

Oh goodie, I've just been given a bag of backyard grannies...perfect little things. Keep cranking out the apple goodness :)

cin said...

this reminds me a little of the tea cakes that we had to make in home ec in high school! i've always thought they were pretty fantastic.

lia said...

I was inspired after stumbling onto your blog last week. I made this on Saturday night as I have the same book (Feast) -- it was gorgeous! Good call.