Almond & Apple Cake

INGREDIENTS

A soft, moist and delicious bake. We like to serve this rustic bake with a good cup of tea!

Serves 12

INGREDIENTS

180ml Yorkshire Rapeseed Oil

140g golden caster sugar

100g ground almonds

150g self raising flour

½ tsp vanilla essence

½ tsp almond essence

3 eggs, beaten

80ml milk

2 small eating apples, peeled, cored and cut into chunks

50g toasted flaked almonds

Icing sugar for dusting

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Details

METHOD

Preheat your oven to 190C / Fan 170C / Gas Mark 5. Grease and line a 20cm circular cake tin.

Sift the flour into a mixing bowl and stir in the sugar and almonds. Add the Yorkshire Rapeseed Oil, milk, vanilla essence, almond essence and eggs. Mix thoroughly until you have a smooth batter. Add the apples to the batter and stir through.

Pour the mixture into the cake tin and bake for about 45 minutes, or until cooked through. A skewer inserted into the middle should come out clean when the cake is cooked.

Cool slightly before turning out onto a wire rack. When cold, decorate with a dusting of icing sugar and flaked almonds before serving.