|450 g g||Apples Apple|
|splashes splash||Lemon Lemon|
|2 tbsp tbsp||Baking Powder Baking Powder|
|225 g g||Flour Flour|
|2 tsp tsp||Soft Brown Sugar Soft Brown Sugar|
|225 g g||Butter Butter|
|225 g g||Caster Sugar Caster Sugar|
|25 g g||Almonds Almond|
The O'Connor Family - Autumn Apple Cake
This is a great cake to bake and have at home for unexpected guests or just a lovely treat for yourself, amazing with cream and a good coffee.
- Grease a 24cm springform tin (from Lidl) with butter and cut out a circle of greaseproof paper to line the bottom.
- Peel and chop the apples into small pieces, this can be very random as the apples get very soft in the cake. Squeeze the lemon juice over the apples and leave them aside.
- Cream the butter in a mixer by whisking it alone for about a minute, and add the sugar and grated lemon zest, beat until it is light in colour and fluffy.
- Add the eggs, one by one, sifting in some of the flour after each one. Add the baking powder and ground almonds then then loosely fold in the apples. Stir the mixture to combine and spoon into the prepared tin. Sprinkle the brown sugar over the top and place in the pre-heated oven.
- Check the colour after 30 mins. If it is getting too brown cover the cake loosely with tin foil and continue cooking it for a further 20-30 mins. Everybody knows the temperament of their own oven so follow your instincts.
- Leave the cake to cool in the tin until it’s just warm, be sure to have a slice before it gets cold and smother it with thick, whipped cream.