Sunday, July 13, 2008
An easy home-style cake topped with cinnamon, fresh apple and crunchy flaked almonds. Be sure to use hard-textured apples for the topping. Bonza, Golden Delicious and Fuji are all good alternatives to Granny Smiths. Recipe serves 10.
2 cups all-purpose (plain) flour
3 teaspoons baking powder
1 cup caster sugar
2 large eggs, lightly beaten
1/2 cup milk
1/4 cup macadamia nut oil
4 teaspoons white sugar
1 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored and thinly sliced
1 ounce (25 g) flaked almonds
1. Preheat the oven to 350 degrees F (180 degrees C). Thoroughly grease and line the base of a 13 x 9 inch (33 x 23 cm) shallow slab cake tin.
2. For the topping, put the sugar and cinnamon into a bowl and mix together with a wooden spoon. Stir in the apples and set aside.
3. Sift the flour and baking powder into a mixing bowl. Stir in the caster sugar. Make a hollow in the center.
4. Mix together the eggs, milk and oil, then stir into the flour mixture with a fork until well combined. Pour the cake mixture into the prepared tin.
5. Place tablespoons of the topping over the cake mixture. Sprinkle with the almonds.
6. Bake for 30-35 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Turn out the cake onto a wire cooling rack to cool completely.
Don't worry if the cake mixture is a little lumpy when poured into the tin, as it should resemble a muffin mix.