Recipe from Donal Skehan
Apple & Almond Cake
110g (½ cup) unsalted butter
150g (¾ cup) light brown soft sugar
210g (1 1/3 cup) plain flour, sifted
1tbsp baking powder
pinch of salt
1tsp ground cinnamon
2tsp ground cardamom
300g peeled, cored and sliced cooking apple
50g flaked almonds
3tbsp apricot jam
1. Preheat the oven to 180◦C/350F/mark 4 and grease and line a 20cm (8 inch) cake pan with foil.
2. Cream together the butter and sugar, then beat in the eggs one at a time. Fold in the flour, baking powder, salt, cinnamon and cardamom. Fold in the apple and pour into the prepared cake tin. Sprinkle the almonds over the top of the batter and bake for 40-45 minutes
3. Remove from the oven and while the cake is cooling, heat the jam until runny. Brush the jam over the top of the cake.