September 8, 2014 by dgarnett2013
Apple, raspberry and almond brittle cake: Bake me a Cake as Fast as You Can by Miranda Gore Browne
- 225g cooking apples, peeled, cored and finely sliced
- 2 tabs lemon juice
- 175g unsalted butter, softened
- 150g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 225g self-raising flour
- 50g ground almonds
- ½ tsp salt
- 1 tsp baking powder
- 140g creme fraiche
- grated zest of 1 lemon
- 100 – 150g fresh raspberries
For the topping:
- 50g unsalted butter
- 50g demerara sugar
- 80g flaked almonds
Preheat the oven to 180℃. Lightly oil a 23-cm round spring-form or loose-bottomed cake tin or deep flan dish and then dust with flour.
Put the chopped apples in a bowl with a squeeze of lemon juice to prevent discolouring and set aside.
Cream together the butter and sugar. Add the eggs and vanilla extract and beat well to combine. Then mix in the flour, ground almonds, salt, baking powder, creme fraiche and lemon zest.
Spoon half the mixture into the prepared tin and spread the apples evenly on top. Add the raspberries.
Spoon the remaining cake mixture on top and level with a palette knife.
Stand the cake on a baking sheet (to prevent sticky drips) and then bake in the preheated oven.
Put all the topping ingredients in a pan, place over a low heat and once the mixture starts to bubble, switch off the heat.
When the cake ahas been in the oven for 45 minutes remove from the oven (still on the baking sheet) and pour the almond topping over the top. Spread a little to ensure the whole top is covered then put the cake back into the oven to bake for a further 15 minutes.
Allow to cool in the tin for about 10 mins before serving while still warm.
Made the day Rose started Reception at Corpus Christi.