Apple Cake With Almonds
|Butter||3 1⁄2 Ounce|
|Superfine caster sugar||3 1⁄2 Ounce|
|Ground almonds||3 1⁄2 Ounce|
|Cornstarch||3 Tablespoon (corn flour)|
|Active dry yeast||1 Teaspoon|
|Granny smith apples||2 1⁄2|
|Golden raisins||2 Ounce|
|Butter||1 Teaspoon (for greasing)|
|Slivered almonds||3 Tablespoon|
|Apricot preserve||1⁄4 Cup (4 tbs)|
Put the butter in a bowl and melt in the microwave oven for 1/2 minutes on HIGH.
Add the sugar, ground almonds, cornstarch (cornflour), yeast and cinnamon to the melted butter.
Whisk the eggs with a fork and add to the mixture.
Peel and core the 2 whole apples, cut into quarters and remove the pits (seeds).
Slice extremely finely in a food processor.
Add the apples and raisins to the mixture.
Grease a souffle mold (mould) 7 inches (18 cm) in diameter and pour in the mixture.
Microwave, uncovered, on HIGH for 13 minutes.
Leave to cool in the container.
Prepare the decoration.
Peel, core and remove the pits (seeds) from the remaining half apple and cut in slices.
Put in a small dish and microwave on HIGH for 2 minutes.
Spread the slivered almonds on a plate and microwave for 5 minutes on HIGH until golden brown.
Force the apricot preserve through a strainer into a bowl.
Melt in the microwave oven for 30 seconds on HIGH.
Invert the apple cake on to a platter.
Brush the top and sides with some of the melted apricot preserve and sprinkle with the slivered almonds.
Arrange the apple slices on top of the cake and coat with apricot preserve.