Apple and Almond Cake


This cake is wet rather than moist, almost mousse-like.  Provided that you usually have some stewed apple hiding in your freezer, this is a very quick cake to make.  The apples should be stewed with a little sugar and some lemon juice, so that they are still quite tart; if they are too sweet, just add some extra lemon juice to the mix.  As Nigella says, this cake tastes buttery even though there is no butter in it.

Adapted very slightly from Nigella Lawson’s ‘Feast.’ (Damp Apple and Almond Cake)

Grease and line a 25cm springform tin.  Preheat the oven to 180 degrees.

In a biggish food processor, whoosh together 300g stewed apples, 325g ground almonds, 275g golden caster sugar, 8 large eggs, the juice and zest of 2 lemons (less if your apples are very tart) and a good grinding of nutmeg.  Scrape down the sides and whoosh again until smooth.  The mixture should be quite runny.

Bake for 35-45 minutes until the wobble has subsided and the cake is well-risen and golden.  It will sink again to horizontal as it cools.

Serve with a dusting of icing sugar.


15 thoughts on “Apple and Almond Cake

  1. Looks scrummy! Are these cooking apples? I have a large bag of grated bramleys in the freezer I could use.

  2. This looks lovely– good for sharing with mugs of tea. Looking at your “day 5” comment above– would it be good toasted in the toaster oven after a couple days?

    • It doesn’t go stale exactly, as there is no flour in it; just kind of extra-terrestrial looking! Don’t be discouraged; just eat it up within four days and store it somewhere coolish! Perfect with tea, as you say!

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