Apple and Almond Cake

    55 minutes

    This cake looks great and is moist and creamy. You can taste and smell the almonds and apples when it is baking.

    59 people made this

    Serves: 8 

    • 180g butter, diced and at room temperature
    • 2/3 cup (140g) caster sugar
    • 1 teaspoon vanilla essence
    • 3 eggs, at room temperature
    • 100g ground almonds
    • 1 1/4 cups (150g) self raising flour
    • 80ml milk
    • 2 small apples, quartered, cored and thinly sliced

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat the oven to 170 degrees C. Brush a 22cm cake tin with melted butter. Line base and side with baking paper.
    2. In a bowl beat butter, caster sugar and vanilla for 8 minutes or until pale and creamy, (by hand or electric beater).
    3. Add the eggs 1 at a time mixing well after each addition.
    4. Stir in ground almonds. Add half the flour and half the milk. Use a wooden spoon to stir until well combined. Repeat with remaining flour and milk.
    5. Arrange the apple, slightly overlapping, over the base of the prepared cake tin. Spoon batter into the tin and smooth the surface.
    6. Bake in the oven for 30-35 minutes or until a skewer inserted into the centre comes out clean.
    7. Set aside in the tin for 10 minutes to cool slightly before turning onto a serving plate. Serve warm.

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    Reviews in English (59)


    Great easy recipe, delicious, I changed it a bit to suit my palette. I used cinnamon in the mix, and also did not use baking paper, but sprinkled the pan with about 1-2 tablespoons of brown sugar and a teaspoon of cinnamon. I needed to cook it in my oven for 50 minutes. Very light and delicious cake!  -  07 Nov 2014


    Used more apples than recipe said, some chopped in mix plus layer on bottom. Also made with Gluten free flour. What a result, delicious! Will be making again.  -  30 Sep 2011  (Review from Allrecipes UK & Ireland)


    Used different ingredients. cooking apples instead of the royal gala's stops them from disintegrating and their sharper taste contrasts with the cake  -  08 Sep 2010  (Review from Allrecipes UK & Ireland)