A Simple Recipe for Apple and Almond Cake That Will Please All Your Cravings

This delicious apple and almond cake is a flexible dessert for any occasion since it can be eaten warm or cold. This is a simple recipe that has been tried and tested to provide consistently great results.

This apple and almond cake will delight whether you’re searching for a simple cake to eat at home or a dessert to wow your visitors. The best part is that it just takes a few simple components to create, making it fast and simple. I’ll get right to the recipe!

Components
145 grams of butter
two eggs
One teaspoon of almond essence and 230g of caster sugar
230g flour that self-raises
One and a half tsp baking powder
About 330g of cooking apples (such as Bramleys) that have been peeled
Powdered sugar for sweeping

Appliances Necessary 9 inches (23 cm) spring-form cake tin with a loose bottom
Saute pan
Large Knife Oven Bowl
How to Get Ready
Grease the cake pan beforehand.

In a skillet, gradually melt the butter and then pour it into a big bowl.
Mix well after adding the eggs, sugar, and almond essence to the butter. After that, stir in the flour and baking powder until the mixture stiffens.
Pour slightly less than two thirds of this mixture into the cake pan that has been prepared.
Before placing the apples on top of the mixture in the tin, peel, core, and slice them. Add the remaining mixture on top. Although the cake may seem messy at this point, it will smooth out as it bakes.

Bake for 1¼ to 1½ hours at 325°F (160°C / Gas Mark 3) in a preheated oven.
Once baked, let the cake to cool a little within the pan, then use a knife to release the edges and turn it out onto a dish to cool entirely.
Before serving, sprinkle some icing sugar over the top. Taste warm or cold, best served heated with cream.

Nutritional Information (For Eight Slices)
Calorie Amount of NutrientsAbout 350 kcal
15g fat, 9g saturated fat, and 15g carbs50g of sugar and 30g of protein5 grams of sodium0.3g Fiber <2g
This cake with apples and almonds tastes great and is a great choice to make ahead of time since it preserves nicely for 3–4 days.

It may be kept in a refrigerator if desired, or covered and kept at room temperature. The moist texture and rich taste of this cake may be readily reheated for those who like their cake warm.