Apple, Raspberry and Almond Cake

This is the cake from my story: The May Garden

I found this recipe in a beautiful book entitled, “Apple: Recipes from the Orchard”. My version is a little simpler and misses out the icing stage – regular readers will know that I tend to avoid any sticky toppings as my bakes have to travel across fields and woodlands in an old shortbread tin. I have also added my own adjustments to help the fruit settle evenly throughout the cake. The original recipe is to “serve 8” however my family of seven dispute this πŸ™‚

Ingredients:

150g ground almonds

250g golden caster sugar

185g self-raising flour

1 tablespoon plain flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 eggs, beaten

Grated zest 1/2 a lemon

1-2 drops rose water

200g unsalted butter, at room temperature (and a little extra for greasing the tin)

125g raspberries

2 Granny Smith apples, cored and diced into cubes

Equipment:

23cm springform cake tin

Baking parchment

Kitchen Mixer

Spatular

Scales

Sharp knife

Small bowl

Silverfoil

Method:

  • Preheat the oven to 160ΒΊC/320Β°F
  • Grease and line the cake tin.
  • Put the ground almonds, sugar, flour, baking powder and salt into a bowl and mix well.
  • Gradually add the eggs, whilst continuing to mix.
  • Add the lemon zest and rose water.
  • Fold in the butter.
  • Gently coat the raspberries in the plain flour (this will help prevent them from sinking to the base of the cake)
  • In the separate small bowl, incorporate the raspberries with the apple pieces very carefully. I found that if I did not do this, the fruit distribution would be uneven and half of the cake would be apple, half of the cake would be raspberry.
  • Add the raspberry and apple mixture to the other ingredients and fold in with care, so that some of the raspberries remain whole.
  • Pour the mixture into the lined tin and level with a spatula.
  • Bake in the centre of the oven for approximately one hour. Towards the end, add foil to the top of the cake to prevent it from burning.
  • When a skewer, inserted into the middle of the cake, comes out clean, remove the cake from the oven and leave to cool.
  • After the cake has cooled, remove from the tin and serve.

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64 Comments

    1. My recipes are scribbled in a little notebook and only have Celsius but I just have pulled the original recipe off the shelf and have looked it up for you πŸ˜ƒ – my book says 320Β°F – I’ve added it to the post for all of you lovely Fahrenheit folks πŸ™‚ 🍰

      Liked by 2 people

              1. Brexit is still ongoing? I forgot about it! So much political BS, Honestly, I wish the UK had never joined regardless of my being American. I still feel a connection to England.

                Liked by 1 person

                1. It’s meant to be over by the start of next year … I think we’re all in the inertia stage now 😴 It’s lovely that you feel a connection to England, there is so much tradition, culture, history and a language for us to share πŸ‡ΊπŸ‡Έ πŸ‡¬πŸ‡§ πŸ₯°

                  Liked by 1 person

                  1. I hope it’s over, and the the UK will come away in fine shape after. We are so much alike in my view as many Americans including myself, have a genetic link back to our mother country. If I could travel out of this country to anyplace, I’d choose the United Kingdom right away! I have at least four online friends there I’d love to meet, and see as much as I could. β€οΈπŸ‡¬πŸ‡§β€οΈ

                    Liked by 1 person

  1. This looks delicious and just the thing for those overripe raspberries… I picked a good breakfast bowl full of them this morning, and a great idea of the over-spill and those apples that have been left much too long in our fruit bowl.. πŸ™‚
    Many thanks Mrs TP for this lovely recipe…. I have ear-marked this page to my recipe section… And will let you know if I bake it.. πŸ™‚

    Like

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