Apple and almond pudding cake — another River Cottage recipe

Apple and almond pudding cake

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Serves 8

Ingredients:

• 150g unsalted batter, softened
• 125g caster sugar
• 2 eggs
• 1 tsp almond extract
• 75g self-raising flour
• 75g blanched almonds grounded
• 4 firm dessert apples
• 25g unsalted butter
• 1 tbls granulated sugar
• 1/4 tsp cinammon

Grease a 20cm cake tin and line with baking paper.

Peel the apples, quarter them, remove the cores and cut each quarter into 3 wedges. Melt the 25g butter in a frying pan and let it sizzle gently. Add the granulated sugar and stir until mixture bubbles. Add apples, cinnamon and cook over medium heat for 5 minutes until apples are tender and caramelised. Remove from heat and leave to cool.

Beat together butter and caster sugar with electric mixer until light and fluffy. Add one egg and beat well, then add the second egg, the almond extract and a spoonful of flour. Add the ground almonds, sift in the remaining flour and fold in gently.

Pour the mixture into the baking tin, smooth the surface and arrange apples on top. Scrape over any juices from the pan. Cook in a pre-heated oven of 170 degrees Celsius for 45–50 minutes. Check if it’s ready with a skewer.

Leave to cool on a wire rack and serve with custard, ice-cream or just plain.