Sunday, 11 September 2016

Apple and Almond Cakes

Apple and almond cakes

My fruit trees are groaning with the weight of the apples and pears this year. Not only are there lots of them, they all seem bigger and better than ever before. And it's not as though I've lavished them with any special attention. The trees have been largely ignored as per usual. Whatever it is, I'm not complaining, I'm just thinking of all the delicious things I can make with them...

This recipe is based on my trusted apple cake recipe but with added almonds and a sticky glaze which gives them extra flavour. It also adds a beautiful shine to an otherwise quite plain-looking cake. Not that I mind plain-looking cakes; indeed, they are usually my favourite kind because it means that they are delicious enough on their own without having to add flavour and moisture with icings and fillings. Much like these...

I'm sending these to Treat Petite hosted alternately by Stuart from Cakeyboi  and Kat (this month's host) from the Baking Explorer.

RECIPE - makes 11

100g butter, softened
125g caster sugar
2 large eggs
125g self-raising flour
2 apples, peeled and finely chopped
1 teaspoon cinnamon
50g flaked almonds

1 heaped tablespoon apricot jam

12-bun muffin tin lined with 11 cupcake or muffin papers

 Pre-heat the oven to 200°C

Cream the butter and sugar together. Add the eggs one at a time, whisking well after each addition. Sieve the flour and cinnamon and fold in, then add the apples and stir well to combine. 

Spoon the mixture in to the cases, filling each case as equally as possible. Sprinkle the flaked almonds over the top, trying to distribute them as evenly as possible.

Put in the oven and bake for about 20-25 mins or until the cakes are cooked and golden brown on top. They take slightly longer to cook than normal fairy cakes because of the addition of moist apple. 

Remove from the oven. Take the cakes out of the tin as soon as possible and leave to cool on a wire rack.

Warm the apricot jam with a splash of water. When the cakes are cool, brush the jam over so that it forms a lovely shiny glaze. 

Apple and almond cakes