Fruity and chewy

Ap­ple and marzipan cake

The Guardian - Feast - - News -

Prep Cook Serves 15 min 25 min 2

2 granny smith ap­ples (or any other tart va­ri­ety)

125g marzipan 150g un­salted but­ter, plus 2 tbsp ex­tra for greas­ing 30g caster sugar 30g brown sugar, plus ex­tra for dust­ing

2 medium eggs 45g plain flour 60g ground al­monds

1½ tsp bak­ing pow­der

1½ tsp ground cin­na­mon

¼ tsp ground cloves

To serve Nat­u­ral yo­ghurt This im­proves with a day or two of rest af­ter bak­ing, although it’s per­haps best kept out of sight, lest you find your­self break­ing off lit­tle pieces to nib­ble ev­ery time you walk past.

Peel and core the ap­ples, then use a sharp knife to cut one of them into about 20 thin slices. Chop the re­main­ing ap­ple into chunks about 1.5cm across.

Cut the marzipan into sim­i­lar sized chunks and heat the oven to 200C/390F/gas 6.

Cream to­gether the but­ter and sug­ars un­til pale, then add the eggs, flour, al­monds, bak­ing pow­der and spices, and beat to­gether to form a smooth bat­ter.

Lib­er­ally grease the sides and base of a 24cm round cake tin with but­ter, then put a disc of grease­proof pa­per on the bot­tom. The but­ter be­tween the pa­per and tin will stop the pa­per mov­ing about as you assem­ble the cake.

Put two ta­ble­spoons of the bat­ter into the pre­pared tin and spread thinly to cover the en­tire base. Evenly scat­ter over the marzipan chunks, fol­lowed by half the re­main­ing bat­ter. Next, scat­ter over the ap­ple chunks, push­ing them down gen­tly into the bat­ter, and cover with the rest of the bat­ter. Melt two ta­ble­spoons of but­ter and use to coat the ap­ple slices, then ar­range them over the top of the cake, fol­lowed by a sprin­kling of brown sugar.

Bake for 25 min­utes, un­til the cake is a rich, nutty brown and a skewer in­serted into the mid­dle emerges clean. Serve with a dol­lop of nat­u­ral yo­ghurt.

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