Wholemeal apple and marmalade cake

SERVES 8

1 cup (100g) almond meal (freshly roasted, ground almonds makes a big difference) 1¼ cups (185g) wholemeal plain flour 2 teaspoons baking powder ½ teaspoon ground cinnamon ½ teaspoon ground allspice a pinch of salt

200g butter, softened

¾ cup (165g) firmly packed soft brown sugar

3 eggs, at room temperature

3 apples, cut into small chunks (I don’t bother peeling them) ½ cup (75 g) dried currants or raisins ¾ cup (250 g) marmalade ¼ cup (50 g) demerara sugar

1 Preheat the oven to 160°C (140°C fanforced). Grease a 23–24 cm spring-form cake tin and line with baking paper.

2 Combine almond meal, flour, baking powder, spices and salt in a bowl; whisk to combine and get rid of any lumps.

3 In the bowl of an electric mixer with a paddle attachment, cream butter and brown sugar together for 5 minutes or until pale and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour mixture, then stir in apple chunks and currants or raisins. Fold in marmalade.

3 Transfer batter to the tin, smooth the top and sprinkle with demerara sugar.

4 Bake for 1 hour or until cake is just pulling away from the side of the tin and feels slightly firm to touch. Leave to cool in tin.