Spiced Apple and Almond Cake

I do love a slice of cake, and let’s be honest here. I do love anything with apples, and almonds with a dollop of cream and all washed down with a mug of steaming hot coffee. I mean who wouldn’t? So today, it’s a recipe to bake: Spiced Apple and Almond Cake.

This Spiced Apple and Almond cake, just like any cake really, can be chopped into slices, and one slice can be popped in the lunch box. Well, if you’ve made it on a Sunday for a slice with a cuppa in the afternoon, let’s face it. It may not last until Monday… But it is well worth trying this recipe specifically for the lunch box.  And you know what, I think I might try this recipe but instead of using a cake tin, use my muffins tins instead. What do you think?

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Spiced Apple and Almond Cake

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 12

Ingredients

• 175 g unsalted butter softened
• 175 g caster sugar
• 4 large eggs
• 75 ml sour cream plus extra to serve (optional)
• 125 g ground almonds
• 115 g plain flour
• 1 tsp ground mixed spice
• 1 tsp baking powder
• 2 apples cored and thinly sliced
• 25 g flaked almonds
• 1 tbsp demerara sugar for sprinkling garnish

Instructions

• Heat the oven to 180C/160C fan oven / gas mark 4
• Grease a 20cm wide loose bottomed or spring form cake tin, and line the base with baking powder.
• Beat together the butter and sugar until light and creamy. Add the eggs, one at a time and then beat in the sour cream. The mixture may look as though it is curdling but don't panic as the next stage will bring it back to a creamier texture. Stir in the almonds, flour, mixed spice and baking powder, and you should have a thick cake mixture.
• Spoon half the mixture into the prepared tin. Lay half of the apples on top, then spread the other half of the cake mixture on top of the apples.
• Arrange the remaining apples over the cake mixture in a neat pattern, overlapping slightly.
• Finish off by scattering over flaked almonds and then the 1 tbsp demerara sugar.
• Place in the oven and bake for 1 hour - 1 hour 10 mins, testing with a skewer after 1 hour. If the skewer comes out clean when inserted in the middle of the cake, it is ready to come out of the oven. The top of the cake will be wonderfully golden, crispy and cracking slightly.
• Leave to cool in the tin for about 30 minutes before removing from the tin. Serve the cake warm or cold, cut into wedges as it is or with a spoonful of sour cream.

I’ll let you know how I get on with the muffin version. Meanwhile though, if you are in need of more recipe ideas, do have a good look around the Lunchbox World website. For more lunch box ideas, do check out our Recipes Section.

Thanks for reading!

The Lunchbox Lady x