APPLE AND ALMOND CAKE
A marriage made in heaven
Start by turning on the oven to gas mark 4, 180C, 350F and buttering a deep cake tin. Into the base of a round cake tin add a few small knobs of butter and melt it over a low heat. Set aside to cool. Core two large eating apples and very thinly slice them before placing the slices into the buttered tin. Sprinkle the apples with almonds.
Into a bowl add the butter and sugar and beat together until creamy. Slowly add the eggs beating all the time and fold in the flour. Stir in the almond essence and incorporate well. Add a few tablespoons of almonds to the cake mix and blob it over the apple mix. Cover it evenly and well using a fork. Cook it for about 20 minutes and run the sponge through with a knife. If the blade comes out clean the cake is cooked. Remove it from the oven and cool it in the tin. When it has cooled run a knife around the edge, place a large plate on top of the tin and turn it over thus ending with the bottom apple side uppermost on the plate.