So simple to put together, this has delicate hints of almond in the light sponge, with warm, juicy mouthfuls of apple to sate the sweet tooth and use up the vat of apples everywhere!
- 130g softened unsalted butter
- 1 tsp vanilla extract
- 3 eggs
- 120 g coconut or light brown sugar
- 100g Ground almonds
- 100g buckwheat flour
- 1 tsp ground cinnamon
- 1 tbsp baking powder
- 3 medium apples, peeled and quartered
- 1 tbsp flaked almonds for topping
Line or grease an 8 inch spring form cake tin
In large mixing bowl (or stand mixer if you have one) place the softened butter, sugar, vanilla and eggs and beat until creamed and a little fluffy. Sift in the flours, cinnamon and baking powder and fold to combine well.
With a small, sharp knife make several parallel cuts vertically on each apple quarter, close together, but being careful not to chop through to the other side.
Pour and scrape the batter into the cake tin and then place the apples closely together on top of the whole cake, pushing into the cake. Scatter with flaked almonds.
Bake at 170 for 35-40 minutes until a skewer comes out clean, before the apples become too browned.
Serve with creme fraiche or a dram of cognac.