This is a wonderful open cake full of flavour and perfect for using up windfall apples in season. Best served warm with a generous amount of cream. Freezes well cooked.
Ingredients
Serves 8
350g (12oz) self raising flour
225g (8oz) caster sugar
4 tablespoons honey
3 eggs
1 teaspoon almond extract
225g (8oz) butter, melted
450g (1lb) cooking apples, peeled and cored
50g (2oz) flaked almonds
Cream or crème fraiche to serve
You will need a 28cm (11”) loose bottomed tart tin, really well greased. Preheat the oven to 160C/140Fan/Gas 3.
Method
Measure the flour, sugar, honey, eggs, almond extract and melted butter into a mixing bowl. Beat with a wooden spoon or electric mixer until combined and smooth.
Spread half this mixture over the base of the tart tin. Thickly slice the apples and lay on top of the mixture. Spoon the remaining mixture on top of the apples so they are completely covered in an even layer. Sprinkle over the flaked almonds.
Bake in the centre of the preheated oven for about 11/2 hours or until golden brown and the sponge is cooked.
Serve warm, with cream and dusted with icing sugar.