Servings

12

Cook

25 min

These are lovely and moist and so quick and easy to make. I first made these for a charity bake and they are always a winner. Best of all they can be transported without worrying about spoiled icing or decorations. If you are having them with your afternoon cup of coffee or tea, try them with a little crème fraiche.

Apple & Almond Cakes

INGREDIENTS

150g butter, melted and cooled

200g caster sugar

2 eggs, beaten

1tsp almond essence

170g self-raising flour, sifted

30g ground almonds

120g eating apples, peeled, cored and grated (about 2 medium)

30g flaked almonds

Icing sugar to dust

METHOD

Grease and base line a 12-hole loose bottomed muffin tin. Preheat the oven to 180C/160C fan.

Put the butter, sugar, eggs and almond essence into a mixing bowl and beat until pale and fluffy. Stir in the flour, almonds and apples until well combined. Divide the mixture between the tins and sprinkle with the flaked almonds.

Bake in the preheated oven for 20 – 25 minutes, until the cakes are golden brown, risen and a skewer inserted into the middle comes out clean.

Leave to cool in the tins for 10 minutes before turning them out onto a cooling rack. Dust with icing sugar before serving.

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