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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.
This looks gorgeous – apple cake reminds me of my grandad 🙂 happy days
Thank you! Glad it made you smile!
Looks scrummy! Are these cooking apples? I have a large bag of grated bramleys in the freezer I could use.
To be honest, I think that the sourer the apples are, the better! Maybe give them a couple of minutes’ stewing time just to get them started, then let them cool before using them.
This looks so lush – pretty annoyed that I don’t have any apples in the house right now!
It’s nearly the apple season! 😉
Very true. This is definitely happening 🙂
Almond cake is tasty by itself. But an almond cake with a mousse-like texture as you say, is… a dream! Thanks for this.
A pleasure! Do eat it up within a couple of days though – it’s not much of a keeper (Day 5 and it’s not as delicious as it was. Must eat more quickly in future!)
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!
This cake looks so delicious! I was actually thinking earlier today about how I should use up my apples. Will try to make this soon. Thanks for sharing!
Let me know if you like it!
i’m currently addicted to almonds – loving this!
I love them too, and there are worse addictions! Hope you like it. The frangipane recipe is lovely and squishy and almondy too.