Apple And Almond Dessert Cake
|Caster sugar||8 Ounce|
|Almond essence||1 Teaspoon|
|Self raising flour||8 Ounce|
|Baking powder||1 1⁄2 Teaspoon|
|Cooking apples||2 Pound (Before Peeling)|
Well grease a loose bottomed 10 inch (25 cm) round cake tin or spring form tin.
If these are not available you could use a 9 inch (22.5 cm) square meat tin and line it with greased greaseproof paper, though even so you may find it difficult to get it out after baking.
Melt the butter in a pan over a medium heat; do not allow the butter to colour.
Pour it into a roomy mixing bowl.
Add the eggs, caster sugar and almond essence and beat well until mixed.
Fold in the flour and baking powder and spread just under two thirds of the mixture in the tin.
Then straight away peel, core and slice the apples and arrange fairly evenly on top of the mixture in the tin.
Spread the remaining mixture over the apples as evenly as you can.
This is difficult as it sticks to the apple; it does not quite cover, but this does not matter.
Bake in the oven at 350°F, 180°C, gas no. 4 for about 1 1/2 hours; the top will then be a pale golden brown and the apple tender when prodded with a skewer.
Carefully push the cake out, having loosened the sides with a knife.
Dust over very generously with icing sugar.