Happy Mothers Day everybody. I have had a lovely morning so far, breakfast in bed and even the offer of a roast dinner later so in gratitude of my lovely little ones gestures as well as the more than helping hand of her daddy I made a cake.
This is lovely and moist and very moreish, in fact I keep going back for extra slivers every time I enter the kitchen!
I had a little disaster this morning in that I dropped the scales for about the upteenth time and now they definately aren’t working so I had to use a bit of guestimation with the weights but the result was delicious.
4oz of ground almonds
4oz of sugar
4oz of butter
An extra genrous tablespoon of butter and couple of spoonfuls of sugar to caramelise the apples
A spoonful of amaretto
Zest of lemon
Pre heat oven to 180degrees (fan) or 200 if it isn’t.
Peel and slice the apples and fry in butter and sugar until golden and sticky. Grease a loaf tin. Place apples into base of tin, you can try to be decorative here but beware the apples can stick a little so be prepared to rearrange when the cake comes out of the oven.
Cream butter and sugar. Whisk in 2 eggs. Fold in almonds. Grate in zest and pour in dessert spoonful of amaretto. Stir. Pour batter over cooled apples.
Put in the oven for about 30 minutes. Check it is cooked by poking in a knife or skewer, when it’s done it should be firm to the touch and the knife should come out clean. Turn out onto plate. Rearrange apple topping if slightly stuck, it happens, it still tastes good!
Eat when cooled, although it’s very yummy warm too, we couldn’t wait!