This is a dense, moist cake for an autumn afternoon. It works gloriously well with a pot of strong tea.

Prep time: 25 minutes | Cooking time: 1 hour 40 minutes

SERVES

10-12

INGREDIENTS

  • 2 large cooking apples, such as Bramleys
  • 150g butter
  • 150g light brown sugar
  • 3 eggs
  • 150g ground almonds
  • 2 tsp baking powder
  • 100g plain flour
  • 1 tbsp finely chopped tarragon leaves
  • A pinch of salt

For the topping

  • 1 crisp eating apple, sliced very finely through the core
  • A pinch of light brown sugar

METHOD

  1. Preheat the oven to 170C/150C fan/Gas 3½. Grease and line a 20cm round cake tin.
  2. Peel and core the cooking apples, chop into chunks, and place in a small saucepan with a splash of water. Bring to a simmer over a low heat, and cook until the apples break down.
  3. Meanwhile, beat the butter and sugar until light and creamy. Whisk the eggs into the mix, one at a time, and then fold in the almonds, baking powder, flour and tarragon. Fold in the cooked apples.
  4. Spoon the batter into the cake tin, then arrange the slices of eating apple over the top and sprinkle with sugar. Bake for an hour and a half, until the cake is risen and golden brown, and a skewer inserted in the middle comes out clean.
  5. Cool in the cake tin for 10 minutes, and then on a rack. Serve still warm, or at room temperature, with a spoonful of sour cream.

Recipe from The Little Library Year by Kate Young. Order your copy from books.telegraph.co.uk





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