- 8
Ingredients
- 2 c almond meal
- 2 c self raising flour, sifted
- 2 t ground cinnamon
- 250 g unsalted butter, softened
- 1 1/2 c raw sugar
- 4 eggs
- 1 c milk
- 4 Granny Smith apples, peeled, cored and cut into 1 cm pieces
- 1/2 sultanas
- 1/2 slivered almonds
- icing sugar to dust
- Topping
- 1 Granny Smith apple, peeled, cored, thinly sliced
- 1/4 c slivered almons, toasted
- 1 T raw sugar
Preparation
Step 1
Preheat the oven to 170C. Grease and line a 26cm springform pan.
Combine the almond meal, flor and cinnamon in abowl and stir well to combine. Set aside.
Place the butter and sugar in a large bowl. Using electric beaters, beat until thick and pale, occasionally scraping down the sides of bowl with spatula. Add the eggs, one at a time, beating well after each addition. Beat in a third of the flour mixture, followed by a third of the milk. Repeat until all the flour mixture and milk is incorporated, beating until smooth.
Add the apples, sultanas, and almonds, mixing well to combine. Spoon batter into a pan, then smooth surface with a spatula.
For the topping, arrange the apple in a circular pattern around the edge of the cake and in a small circle in the centre. Sprinkle with almonds and raw sugar.
Cover with a layer of parchement, then a layer of foil. Bake for 1 hour 45 minutes. Remove foil and baking paper and bake for a further 20-25 minutes until light golden and a skewer inserted in the centre comes out clean. Leave to cool in the pan for 15 minutes. Dust with icing sugar and serve with thick cream, if desired.