Related Recipes
-
FRIAR'S OMELETTE
From the same old book at the Rhubarb Stirabout Read on
-
POTATO AND EGG
Something if u r hungry and u wanna kill 1st hunger Read on
APPLE AND ALMOND CAKE FOR PASSOVER AND ANY OTHER TIME
It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour.
Recipe posted by Nigella
Ingredients
FOR THE APPLE PUREE
- 3 tart eating apples, such as Braeburns
- 1 tablespoon lemon juice
- 2 tablespoons caster sugar
FOR THE CAKE
- 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
Method
Serves: 12
- Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool.
- Preheat the oven to Gas mark 4/180C; oil a 25cm spring form tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
- Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.
- Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
- As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.
Comments
There are no comments at this time