Apple, Almond and Sultana Cake

By sarah_carroll

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

Details

Servings 8

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.