Apple and Almond Cake
Australia has some great colloquialisms. “Fair Dinkum” (meaning something is absolutely true) and “Ripper” (meaning great). “She’ll be right mate” is another (meaning everything will be ok) but “She’ll be apples mate” means the same thing and I think it’s much cuter. However, no matter what you have heard I have never heard an Aussie say “Chuck another shrimp on the barbie”…for the simple reason that shrimps here are tiny little things (hence the name shrimp) that would fall through any grate on a BBQ and disappear forever. We eat prawns…and they are HUGE!!
None of this has anything to do with the cake I baked today, apart from the fact that it has apples in it and I felt like being a bit Aussie today. (just to clear things up for you).
Apples are interesting to me…I’m not a big fan of apple pie but I love apple crumble. My daughter takes 2 apples to school with her everyday and has done so for years. Me, on the other hand, cannot remember the last time I ate one. However, put sliced apple in a cake and serve it with hot custard and I’m so totally there. I love this recipe. The cake is moist and best served warm. It’s getting cold here in Melbourne and this is just perfect for this type of weather.
- Melted butter, to grease
- 180g butter, at room temperature, chopped
- 140g (2/3 cup) caster sugar
- 1 tsp vanilla essence
- 3 eggs, at room temperature
- 100g (1 cup) almond meal
- 150g (1 cup) self-raising flour
- 80ml (1/3 cup) milk
- 2 small red apples (such as Royal Gala), quartered, cored, thinly sliced
- Vanilla custard, to serve
Preheat oven to 170°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
Use an electric beater to beat the butter, sugar and vanilla in a bowl, scraping down the side occasionally, for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Stir in the almond meal. Add half the flour and half the milk. Use a wooden spoon to stir until well combined. Repeat with remaining flour and milk.
Arrange the apple, slightly overlapping, over the base of the prepared pan. Spoon the mixture into the pan and smooth the surface. Bake in oven for 30-35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before turning onto a serving plate. Serve warm with custard.