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 🙂
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)
2 Granny Smith apples, cored and diced into cubes
23cm springform cake tin
- Preheat the oven to 160ºC/320°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.