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Ingredients
2 granny smith apples
2 squeeze of lemon juice
175 g caster sugar
175 g unsalted butter
3 medium eggs, separated
125 g ground almonds
50 g self raising flour
1 tsp almond extract
1 tsp baking powder, sifted
icing sugar for dusting
2 squeeze of lemon juice
175 g caster sugar
175 g unsalted butter
3 medium eggs, separated
125 g ground almonds
50 g self raising flour
1 tsp almond extract
1 tsp baking powder, sifted
icing sugar for dusting
Method
- Peel, quarter and core the apples. Slice two of the quarters very thinly, toss with a squeeze of lemon juice in a bowl and set aside.
- Slice the remaining apple quarters more thickly and cut the slices in half, place in a bowl, add a squeeze of lemon juice and a tablespoon of the sugar, then toss to coat.
- Set aside for ten minutes while you prepare the cake mixture.
- Preheat the oven to 150C/300F/Gas Mark 2 and butter a 20cm springform cake tin with a removable base.
- Cream the butter and remaining caster sugar together until light and fluffy.
- Beat in the egg yolks, then incorporate the ground almonds, almond extract and the baking powder, working the mixture as little as possible.
- Transfer to a large bowl.
- Stiffly whisk the egg whites in another bowl and fold into the cake mixture.
- Add any juice from the thickly sliced apples, then drain the slices thoroughly on the kitchen paper and gently fold into the mixture.
- Transfer to the prepared cake tin and smooth the surface. Drain the finely sliced apples and arrange on top of the cake.
- Bake for roughly one hour 20 minutes until golden and a skewer inserted into the centre comes out clean.
- Run a knife around the edge of the cake, and leave to cool in the tin for several hours before transferring to a wire rack and dusting with icing sugar.
