Where we stay in Sweden the gardens are filled with apple trees heavy with fruit every Autumn. Although I love the summer in Sweden, the Autumn is quite unique and equally special. This apple and almond cake is a wonderful way to celebrate the seasons fruit and is heavily spiced with comforting cinnamon and cardamom.
110g butter plus extra for greasing
150g soft light brown sugar
2 large free range eggs
210g plain flour, sifted
1tbsp baking powder
pinch of salt
1 tsp ground cinnamon
2 tsp ground cardamom
300g peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
50g flaked almonds
3 tbsp apple or apricot jam
Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base.
With an electric hand mixer, beat the butter and sugar in a large bowl until pale.
Add the eggs, one at a time, mixing until they are incorporated.
Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter.
Stir through the apple and pour the batter into the cake tin.
The batter will be thick, so use a spatula to spread across the base of the tin.
Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much.
Remove from the oven and leave to cool.
As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.