Apple & almond cake

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This recipe contains only a small amount of flour, so you can easily sub in some gluten-free flour to make a gluten-free cake if that’s what you’re into; it’s already dairy-free just the way it is. Lois suggests baking the cake in two tins and then sandwiching the thin layers with some whipped cream, which sounds like a bloody excellent idea to me.

Apple & almond cake (Lois Daish, Good Food, p. 114)

3 free-range eggs

150g caster sugar (I used vanilla sugar; I keep a vanilla pod in a jar of caster sugar to gently infuse it)

50g flour (can use a gluten-free flour here)

1 teaspoon baking powder

pinch salt

170g ground almonds

2 apples, peeled, cored and finely chopped

1 teaspoon vanilla (I used vanilla paste)

1 tablespoon sugar, for sprinkling on top 

Preheat oven to 160˚C and line a 22cm loose-bottom cake tin with baking paper. Whisk the eggs and sugar together until the mixture turns light in colour and thickens. Mix together the flour, baking powder, salt and ground almonds and then fold this mixture into the eggs. Stir in the chopped apples and vanilla. Scrape mixture into tin, smooth the top, sprinkle with the tablespoon of sugar and bake for 35 minutes until browned on top and firm to touch.

Note: I baked this cake using a conventional oven and when I checked it after 30 minutes the cake was still pale on top, so I turned the oven to fan bake and left the cake for another 5-7 minutes.

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