October 31, 2015 by dgarnett2013
Lemon apple cake: River Cafe Two Easy (white book) by Rose Gray & Ruth Rogers
- 2 lemons
- 4 apples
- 125g blanched almonds
- 110g butter
- 1 vanilla pod
- 300g caster sugar
- 2 free range eggs
- 150ml milk
- 5 tabs plain flour
- 1½ baking powder
Preheat the oven to 150℃.
Line a 23cm cake tin with parchment paper and grease with extra butter.
Grate the lemon zest. Peel, core and slice the apples finely.
Grind the almonds to a fine flour.
Melt the butter. Split the vanilla pod and scrape the seeds out and mix it with the sugar.
Beat the vanilla sugar and the eggs together until thick and light.
Slowly add the milk and melted butter.
Fold the almond flour into the plain flour, then stir into the batter.
Add the baking powder, lemon zest and three-quarters of the apple.
Pour into the prepared tin, put the remaining apple over the top, and scatter with 1 tab of sugar.
Bake in the oven for 1 hour.
Remove from the tin when cool.
Made during Halloween when Rose and Charlie wore their disco wigs, given to them by Nell.