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APPLE AND ALMOND CAKE FOR PASSOVER AND ANY OTHER TIME

APPLE AND ALMOND CAKE FOR PASSOVER AND ANY OTHER TIME

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Makes: 12 slices

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  • Gluten Free
  • Nigella Recipe
  • Vegetarian

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.

Browse even more delicious Easter cake ideas including Nigella's Lemon Meringue Cake.

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Ingredients

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for the apple puree

  • 3 tart eating apples (such as Braeburns)
  • 1 tablespoon lemon juice
  • 2 teaspoons caster sugar

for the cake

  • 1 splash of vegetable oil To grease tin
  • 8 large eggs
  • 325 grams ground almonds
  • 275 grams caster sugar
  • 1 tablespoon lemon juice
  • 50 grams flaked almonds

to decorate

  • 1 teaspoon icing sugar
FEAST

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FEAST

Method

  1. 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.
  2. Preheat the oven to Gas mark 4/180ºC/350ºF; oil a 25cm / 10 inch springform tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
  3. 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.
  4. Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
  5. As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.

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  • Made this a couple of times. Very good. A bit expensive due to the eggs and ground almonds. Not taxing to make at all. Kind of drooling just thinking about it.

    Posted by manonlescaut on 4th Apr 2012 at 14.00

  • Simply delicious, recipe works like a dream, everyone loved it! It was our Easter cake this year, usually make a Simnel Cake which we also love, but this was very quick, and scrummy warm and at room temperature.

    Posted by joolie on 9th Apr 2012 at 22.32

  • I made this twice. tasty both times but much higher and lighter the second time when i separated the eggs, beat the whites till peaked but not dry and folded pureed everything else into whites then to pan.

    Posted by susaryan on 10th Sep 2012 at 2.53

  • In case anyone else doesn't have a springform pan handy: I used a muffin tin with paper liners to make small cakes. I filled each cup with about an inch of batter and made 28 cakes. I baked it at the same temp for about 20 mins. Much easier for children to enjoy this size.

    Posted by CG on 31st Mar 2013 at 22.55