This is a very moist and crunchy cake, ideal for afternoon tea. Can also be made using a 7inch (18cm) cake tin.
Preparation time 20 minutes
Cooking time 30 minutes
- 6oz (175g) butter, softened
- 6oz (175g) castor sugar
- 6oz (175g) self-raising flour
- 3 eggs, beaten
- 2 eating apples, cored and grated
- 1 teaspoon mixed spice
- 1 teaspoon ground cinamon
- 1 teaspoon almond essence
- 2 tablespoon milk
- 1oz flaked almonds
Pre-heat oven to gas mark 4 (350F 180C)
Grease a 10inch (25cm) oven proof ring mould. Mix together in a large bowl the butter and sugar until light and fluffy. Gradually add the egg a little at a time, beating after each addition. Sift the flour and spices and fold into the creamed mixture. Stir in the grated apple, almond essence and milk and mix together until you get a soft dropping consistency.
Sprinkle the flaked almonds around the base of the mould and spoon the mixture on top. Level the top of the cake with a dessert spoon. Bake in the centre of the oven for about 30 minutes, until well risen. Insert a thin skewer, if it comes out clean it is cooked. Leave the cake in the tin for a few minutes, then turn out onto a wire tray to cool completely. Serve sliced.