3 large Bramley apples
1 stick (125 g) butter
1/2 cup (125 g) caster sugar
1/2 cup (125 g) flour (strong white)
1 tsp baking powder
1 tsp cinnamon
1/4 cup (50 g) ground almonds
3 tbs brown sugar
1 tbs icing sugar
Preheat the oven to 390. Grease a deep 9 inchspringform cake tin.
Peel, core and cut the apples into 1/2 inch pieces.
Using an electric hand whisk or stand in mixer, cream together the soft butter and caster sugar until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth. Sift the remaining flour and the baking powder into the bowl.
Spoon the mixture into the prepared cake tin. Toss the apples on the mixture fairly evenly. Sprinkle with brown sugar and cinnamon and then spread the grounded almonds. Finish of with a thin layer of icing sugar on top before you place the baking tin in the oven.
Bake in the oven for 30 – 40 minutes. It should be golden brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
Remove the cake from the oven and allow to cool in the tin for 10 minutes. Serve warm with whipped cream or a scoop of vanilla ice cream if desired.