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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.
350g (12oz) self raising flour
225g (8oz) caster sugar
4 tablespoons honey
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.
Achieving the perfect results
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