Damp Apple And Almond Cake

I'll take your word for it, Aussie.  

Its more a texture thing in these recipes too I think mate. You wouldn't taste it in the choc one

Mmmmm, apples, but yuck, almonds. Strange thing is I can eat them as a nut, but not in food. *Shudder*

Mm. Apples and almonds.  

Ingredients

For The Apple Puree

3 tart eating apples

1 tablespoon lemon juice

2 teaspoons castor sugar

For The Cake

Almond oil/flavourless vegetable oil to grease tin

8 eggs

325g ground almonds

275g castor sugar
1 tablespoon lemon juice

50g flaked almonds

To Decorate

1 teaspoon icing sugar

Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar, bring the pan to a bubble over a medium heat. Cover the pan and cook over a low hear for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork (about 285g puree) Leave to cool.

Preheat the oven to gas mark 4/180'C, oil a 25cm spring-form tin with almond oil and line the bottom with baking parchment.

Put the cooled puree in the processor with the eggs, ground almonds, castor sugar and 1 tablespoonful, or generous squeeze, of lemon juice and blitz to a puree. Pour and scrape with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top and bake for about 45 minutes. Its worth checking after 35 minutes, as ovens do vary and you might find its cooked earlier, or indeed you may need to give it a few minutes longer.

Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold. As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dust. You can if you like, add a pinch of cinnamon with the icing sugar.