pudding – Feasting Is Fun

Lemon Lime Meringue Pie

It is no secret that I love both sweet and savoury recipes that include lemon or lime. My Lemon Ripple Ice Cream is a favourite not just with me, it is also one of the most popular recipes on this blog. Lime too, with its softer and more floral flavour is also a winner, showcased here in my Lime Ripple Luxury Ice Cream. This Lemon Lime Meringue Pie combines both fruits in the curd, creating an utterly sublime dessert dish.

Pyrex, quality kitchenware

I was sent a Pyrex deep 26cm glass fluted flan dish and a Pyrex 3L classic glass bowl by Maha Home and I must say that both products were well packaged. When ordering online this really is of key importance to me. As soon as they were unwrapped I was keen to make a dessert that would show off both products. Pyrex have a recipe for Lemon and Lime Meringue Pie on their website and I used this as the basis for my dish. Since I naturally tweak anything I make, the recipe given is my interpretation of the original.

Since I have been on the hunt for a deep flan dish I was particularly excited to try this out. As I have mentioned in previous posts, any new kitchen equipment has to earn it’s cupboard space in my home. Because, let’s face it, very few people have massive kitchens with tons of space! What Maha Home did not know, is that I already have and regularly use the 3L Pyrex glass bowl. I most certainly have room for 2 of these deep, hard wearing bowls in my kitchen.

Creating The Layers In A Lemon Lime Meringue Pie

Creating the Lemon Lime Meringue Pie involves four separate stages. First of all making and baking the pie crust shell. Zesting, juicing and cooking the lemon and lime curd. Whisking up egg whites with sugar to create the light, airy, meringue topping and finally assembling and baking the pie. While there are four stages, making this pie does not feel like a chore. Since each step is relatively quick and the pie crust and curd can be made the day before, breaking the process down even further.

I made this pie on an extremely hot and humid day. In doing so I learned a thing or two. Most importantly is to make the meringue topping at the very last minute, literally just before it needs to be spooned on to the pie. Making it any earlier can cause it to lose volume. Also, once baked and cooled the pie must be refrigerated. Doing so allows the curd to set and makes for easier slicing. Finally, once chilled this pie is easy to transport, making it an ideal dessert to take to friends and family.

Recipe: Lemon Lime Meringue Pie serves 8-10

For the pie crust:

450g/1lb Shortcrust Pastry – I used my Perfect Butter Shortcrust Pastry recipe. If buying ready made ensure it is all butter

1 tsp Vegetable Oil for greasing the flan dish – I used Rapeseed oil

For the filling:

3 Fresh Lemons – finely zested and juiced

2 Fresh Limes – finely zested and juiced

175g/6oz Caster Sugar

300ml/ 1/2 pint Water

6 tsp Cornflour (cornstarch) I use Doves Farm

4 Large Free Range Egg Yolks

For the topping:

4 Large Free Range Egg Whites I use Burford Brown Eggs from Clarence Court

150g/5oz Caster Sugar

3 tsp Cornflour (cornstarch)

Method: Preheat oven to 220C/200C fan, 425F, gas mark 7

Making the shortcrust pie case

First of all make the pastry and place in the fridge to chill for one hour.
Pour one teaspoon of oil into the Pyrex flan dish. Using a clean sheet of kitchen paper ensure the inside of the dish is lightly coated in oil, taking special care around the inner rim.
Remove the pastry dough from the fridge and place on a lightly floured worktop.
Knead the dough lightly so that it becomes pliable, taking care not to overwork it as this will result in a tough pastry crust.
Roll out the pastry so that it is slightly bigger than the flan dish – see photo below.
Wrap the pastry over the rolling pin and place over the flan dish.

Press the pastry into the flan dish taking care not to stretch it, as this will cause the pastry to shrink on baking. Also if the pastry tears, patch using a little of the leftover pastry with a tiny amount of water.
Trim the pastry and dock the bottom with a fork. Add baking parchment and baking beans.
Place on to a baking tray and into the centre of a preheated oven and bake for 15 minutes.
Remove the pie crust, immediately reduce the oven temperature to 200C/180C fan, 400F, gas mark 6.
Lift out the baking beans, taking care as they are hot.
If any cracks have appeared in the pastry patch, as before, using leftover pastry.
Return the pie crust to the cooler over and bake for a further 7 minutes.
As soon as the pie crust is baked remove from the oven.

While the pie crust is baking make the curd.

Making the lemon lime curd filling

Into a large, heavy bottomed saucepan add the lemon and lime zest and juice. Also add the water, sugar and cornflour. Gently mix with a whisk until there are no lumps.
Cook the liquid over a medium heat, stirring continuously.
As soon as the liquid has thickened and has turned from cloudy to clear turn off the heat.
Leave to cool for 5 minutes and then whisking continuously add the egg yolks one at a time.

Pour the curd through a sieve into a wide jug. Press the liquid through using a clean spoon.
Place cling film directly on to the top of the curd, this will stop a skin from forming.

Just before you are about to assemble the pie make the meringue topping.

Whipping up the meringue topping

Into a large, scrupulously clean bowl add four large egg whites.
Whisk until the egg whites form stiff peaks.
Continue whisking adding a tablespoon of sugar at a time, until half of the sugar is incorporated.
Add the remaining sugar and one teaspoon of cornflour.
Using a large metal spoon fold the dry ingredients into the meringue, taking care not to deflate the air whisked into the meringue.

To assemble the pie ensure the oven is preheated to 200C/180C fan, 400F, gas mark 6.

Assembling and baking the pie

Remove the cling film from the curd and stir.
Pour the lemon and lime curd into the pie shell.
Spoon over the meringue so that the top of the pie is covered. Ensure the meringue touches the crust around the rim of the pie.
Place the pie on to a baking tray and put in the centre of the oven.
Bake for 25 minutes. If after 10-15 minutes the top is browning too quickly reduce the heat by 20C.
After the baking time has elapsed turn the oven off and leave the pie to cool in the oven for 30 minutes. This helps set the meringue and stop it from cracking.

After the oven cooling time has elapsed remove the pie from the oven and leave to cool to room temperature.

Refrigerate the cooled pie for at least 4 hours, ideally overnight before serving.

Serve slices of chilled Lemon Lime Meringue Pie as a refreshing dessert, or an afternoon treat.

Both pie crust and curd can be made a day ahead. Cool both, wrap the cold pie crust in foil and place somewhere cool and dry. Cling film the top of the jug and refrigerate the curd.

If you have enjoyed this recipe for Lemon Lime Meringue Pie you may also like these:

Raspberry Topped Lemon Curd Pavlova

Lemon Drizzle Cake

Raspberry Lemon Celebration Layer Cake

Lemon Curd Sponge Tart

Good quality kitchenware is essential to me in my cooking and baking. While Pyrex is a well known brand, made from toughened glass, baking with this flan dish has reminded me why it is such a vital kitchen staple. Even the jug (which is my own), used to capture the sieved curd is used daily in our house. For everything from microwaving milk for hot chocolate, to making jelly for a trifle. I will definitely be using both the bowl and flan dish frequently in my kitchen. Anyone for quiche?

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Maha Home gifted me both the Pyrex deep flan dish and 3L large bowl for the purpose of reviewing. All opinions and views are my own. I have not been paid to write this post, neither do I receive any payment following sales of product as a result of this post.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Toffee Cookie Base Chocolate Cheesecake

If you are a pudding or dessert lover, with a sweet tooth, this Toffee Cookie Base Chocolate Cheesecake will absolutely hit the spot. Easy to make, using great products, this is the perfect end to any meal. Or, as happened this morning, a great breakfast!

Starting at the bottom, the toffee cookie base provides a soft, chewy, toffee flavoured biscuit. Butterscotch cheesecake sits on top, then covered with a thick toffee sauce. Once set after being chilled in the fridge a dark chocolate ganache floods the top of the toffee covered cheesecake. Finally, it is finished with swirls of caramel Caramac, creating an overall balance of flavours and texture.

While this is a rich dessert, it isn’t overwhelming sweet. Cutting down through a slice, so every layer is tasted together, definitely enhances the eating experience.

To make this cheesecake you will need a 15cm/6″ diameter, springform, removable base cake tin.

Recipe: Toffee Cookie Base Chocolate Cheesecake serves 6-8

Toffee Cookie Mix – available from Wright’s Baking

25g Unsalted Butter – plus a little extra for greasing the tin

1 Packet Butterscotch Angel Delight easily available from Asda and some other supermarkets

200mls Single Cream

280g Tub Philiadelphia Cream Cheese

3/4 Jar Toffee Sauce – available from Hawkshead Relish if using a different make ensure that it is semi solid so that it will set in the fridge

200g Dark Chocolate

200mls Double Cream

50g Caramac or White Chocolate as an alternative

Recipe notes – use 200g of toffee biscuits, bashed to crumbs in a bag. Tip into a bowl then add 100g melted butter if you are unable to obtain the cookie mix. Press the sandy biscuit/butter mixture into the base of the tin and chill for an hour.

Method: Preheat oven 180C/160C fan, gas mark 5

Preparing the base:

First of all, line the base of the tin with aluminium foil – this protects the cake tin base from knife marks and allows the cheesecake to be removed easily from the base.
Then very lightly grease the base with butter.
Make up the Toffee Cookie Mix according to the packet instructions. Butter is better to use than oil as it will give a firmer cookie base once baked and chilled.
Place the tin into the middle of the preheated oven and bake for 25-30 minutes.
The cookie base is baked when it is golden brown on top. It will not feel firm, however it will set as the base cools.
Place the tin on to a cooling rack and leave to cool completely. DO NOT REMOVE FROM THE TIN.

Building the cheesecake:

To make the next layer of the cheesecake, place the cream cheese and single cream into a bowl.
Whisk together until there is a smooth consistency.
Now add the packet of angel delight. Whisk until the mixture becomes very thick.
Spoon the butterscotch cheesecake on to the cold cookie base. Smooth with the back of a spoon, ensuring the top is level.
Place the cheesecake into the fridge to chill and set for 30 minutes.

While the cheesecake is chilling in the fridge check the toffee sauce.
If the sauce has set in the jar, it simply needs to be warmed so that it can be poured over the cheesecake layer. Pour some warm-ish water into a jug and then place the jar in the jug. The sauce will become less cloudy as it warms up. Remove the jar from the water and stir thoroughly with a spoon.
Take the cheesecake from the fridge and pour over the toffee sauce. It should cover the entire top of the cheesecake. Then return the cheesecake to the fridge, to allow the toffee to set.
While the toffee is setting make the dark chocolate ganache.
Break or chop the dark chocolate and place into a heatproof,microwaveable bowl. Pour over the double cream.
Place the bowl into the microwave and heat on medium for 30 second bursts, stirring after each heating.
When the chocolate is melting and the cream has warmed, remove from the microwave and continue stirring until the ganache is thick and glossy.
Leave the ganache to cool slightly, without setting, so that it doesn’t heat up the toffee layer.

While the ganache is still liquid, but cooled, pour it over the entire top of the chilled toffee sauce layer.

Place the cheesecake back into the fridge to chill and set.
Meanwhile place the Caramac into a small heatproof, microwaveable bowl and heat in short 20 second bursts, stirring in between until completely melted.
Pour the melted Caramac into a small disposable piping bag.
Remove the cheesecake from the fridge. Cut the very end of the piping bag off.
Pipe squiggles, or whatever pattern you like on to the chocolate ganache.
Place the uncovered cheesecake back into the fridge to completely set.
Due to the different layers in this cheesecake, it should be chilled for 4 hours, after the last stage, or ideally overnight.

To serve, remove from the fridge, run a sharp knife around the edge of the cheesecake to ensure it releases easily. Place the tin on to a large jar/tin and release the springform clip. Ease the side of the tin down, away from the cheesecake. Put the cheesecake on to a flat plate or cake stand.

Enjoy with friends and a drink of your choice. My preference would be strong coffee!

Treat your friends and family, indeed yourself, to this amazing dessert.

This cheesecake is best eaten within 48 hours of making.

If you have enjoyed this recipe for Toffee Cookie Base Chocolate Cheesecake then you may also like these:

No Bake White Chocolate Strawberry Cheesecake

Raspberry Chocolate Pavlova

Chocolate Brownie Raspberry Cheesecake

Dessert is a real treat here at home. Yet it can be the crowning glory to any meal. I have friends who will choose dessert before their main when we are out for a meal. I think that is awesome. But then I have awesome friends 😉.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

Wright’s Bakingprovided me with the cookie mix and Hawkshead Relish provided me with a curtesy jar of their toffee sauce. All content, including views and opinions are my own. i was not paid to create this recipe. Please see my Disclosure Policy for complete copyright and intellectual property laws that cover this website. No content may be copied or linked to without my consent.

Toffee Apple Crumble

So it is June 1st 2016 today. If you were expecting an ice cream recipe, or a light, summery pavlova, sorry folks. It’s been pouring with rain since yesterday, with very little let up and it’s cold. Instead I have a wonderfully comforting pudding for you, Toffee Apple Crumble.

The perfect combination of flavours. Tart, just cooked slices of Bramley apple, covered in a light crumble with more than a hint of toffee flavour.

Toffee Apple Crumble came about as the result of a need for something warm and comforting, that was also not too labour intensive to make. Whatever the reason; tiredness, pain, just-can’t-be-bothered, it’s been a long day, this recipe is quick and easy to make. Bake in the oven, whist you relax and you have yourself a top notch pudding that feels like a warm blanket is being wrapped around you as you eat.

I will also confess an extra cheat. I had 2 x 300g packets of ready prepared, frozen Bramley apple slices, from Waitrose in the freezer. Some days I just have to use ready prepared and I’m good with that.

Now, in all honesty, I wouldn’t describe myself as a ‘pudding’ person. In most instances I’d rather have cheese and biscuits…….. Thought I’d give you all a moment there to digest that fact (my puns are getting worse!!!).

However strange it may seem, I do actually like a proper pudding instead of a meal. Yesterday, when I made this Toffee Apple Crumble, I actually ate it for lunch. Quite often, for example over Christmas, I’ll have Christmas pudding and cream for lunch or supper. So I do enjoy puddings, just on their own, as a meal in itself!

I know I am in the minority and that there is such a thing as a ‘pudding tummy’ where, once you have finished your main meal there is ALWAYS room for something a little sweet to round off the meal. I applaud you, I really do. When I’m full, well, that’s me finished. No pudding or cheese and biscuits.

Oh how I wish I could eat as much as I did when I was younger and competing in every sport I could!!!

Oddly, I really enjoy making puddings. My hubby is definitely a pudding man. Upon receiving a microwave as a wedding present, it took him under 30 seconds to find the recipe for lemon sponge! Something I still have yet to make for him. Oops!

I think it is the joy of seeing someone’s face, full of pleasure, as they tuck in and devour a well made, tasty pudding, that gives me so much pleasure. My wonderful hubby’s face when he saw the Toffee Apple Crumble, was absolute pleasure. Married twenty years this year and I still enjoy cooking for him as much as I always have.

Recipe: Toffee Apple Crumble serves 6 real pudding lovers!

250g/9oz Plain White Flour

1/2tsp Baking Powder

175g/6oz Unsalted Butter – cold and cut into cubes

1/2 packet Wright’s Baking Toffee Cake Mix – TIP make double the amount of crumble topping add a whole bag of Toffee Cake Mix and freeze half in a freezer bag for up to 3 months!

2 tablespoons Demerara Sugar

600g Peeled Sliced Bramley Apples – peeled weight – start with approx 1kg of apples

1 teaspoon Corn Flour

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

Place the flour and baking powder in a large bowl, add the cold, cubed butter.
Use either a pastry cutter to cut the butter into the flour see Perfect All Butter Shortcrust Pastry, or rub the butter into the flour until it resembles breadcrumbs.
Add the toffee cake mix into the bowl and thoroughly mix.
Place the Bramley apple slices in a deep pie dish.
Add the corn flour, sugar and cinnamon and toss the apple slices, to coat them with clean hands.
Cover the apple slices with the toffee crumble mix and then sprinkle over the demerara sugar for extra crunch and an added toffee flavour.

Place the Toffee Apple Crumble dish onto a baking tray and place in the centre of a preheated oven.
Bake for 1 hour, or until the top is golden and the apples underneath are softened.
Once baked remove from the oven and allow to sit for 15 minutes before serving. I’ve found that letting a crumble sit for a while stops the topping from falling apart as I dish it up.
Serve with homemade custard (recipe coming soon), cream, vanilla ice cream, or on it’s own. If it hadn’t been so cold and wasn’t raining, I would absolutely have gone out to the garage and had Very Vanilla Ice Cream with my custard!

Toffee Apples are traditionally associated with Autumn, when apples are in abundance. My Toffee Apple Crumble brings those flavours together in a dessert that is perfect, whenever a warm, comforting pudding is needed.

If you have enjoyed this Toffee Apple Crumble recipe here are a few others you may also like:

Amazing Apple Pie

Blackberry Nectarine Tart

Almond Blackberry Pear Crumble

Do you have a ‘pudding tummy’?

Do you choose your dessert first, when out for a meal?

I love hearing what your eating habits are, as weird as that sounds. I’m not talking peculiar flavour combinations, simply which foods you prefer and those you try to avoid.

Thank you again for all the kind comments that you leave here on the blog and on Instagram and Twitter. Please keep them coming along with the gorgeous photos of your makes and bakes.

I hope the weather is beautiful wherever you are and you can enjoy feasting and haing fun in the sun!

Sammie xx

Wright’s Baking sent me some cake mixes to try. I was not paid for writing this post and as always, all pictures, content, opinions and views are my own. Please see my Disclosure Policy.

Almond Blackberry Pear Crumble

Finally, it is the middle of Winter. Time to banish the diet and eat pudding. So, bring on the warm, sweet comfort of fruit with a crunchy, crumble topping. And here we have an exquisite Almond Blackberry Pear Crumble, which is also gluten-free.

Since this crumble hits the spot where only warm, fruity, drizzled with cream or custard, or both – I’m not judging – puddings can really hit.

So, are you with me?

The pears are fresh and juicy, the blackberries are from the freezer, squirrelled away during our abundant, Autumn.

This crunchy, almond laden crumble comes together in mere moments, all the ingredients working in harmony together. The result, an unctuous, fruity, crunchy, explosion in your mouth. You know, the kind of eating experience, where the inside of your cheeks suddenly suck in and your taste buds are woken up by the flavour party happening on your tongue.

Yep – that good!

And because as many as possible should be able to share in this pudding sensation, I made it Gluten Free. Because, why not??

Balancing Flavours In A Dessert

What sends this Almond Blackberry Pear Crumble over the top, apart from my description, is the buttery, crunchy, flaked almond streusel, piled high, atop the juicy fruit.

And no additional sugar is added to the fruit layer. Because, the pears are sweet enough and I think it is good to have bursts of sharpness, from the plump, purple, blackberries. Also, to provide balance, crunchy, caramel, demerera sugar is mixed in with the crumble topping. Resulting in a pudding that absolutely sings!

Recipe: Almond Blackberry Pear Crumble serves 6 generous portions.

225g/8oz Gluten Free Flour – I use Dove’s Farm

100g/4oz Unsalted Butter – cold, straight from the fridge

225g/8oz Flaked Almonds

100g/4oz Demerera Sugar

1/4tsp Salt – I use Maldon

3-4 Conference Pears – alternatively use canned, drained pear halves

200g/7oz Fresh or Frozen Blackberries

Optional – Double Cream, Custard, Ice Cream to serve

Making The Topping

Method: Preheat Oven to 190C/170C fan

First of all, cut the cold butter into cubes and place in a large bowl with the flour and salt.

Rub the butter into the flour with your fingers, working quickly and lightly, until the mixture resembles breadcrumbs. Gluten free flour works equally well in this recipe.

Alternatively place the cubed butter and flour into a food processor, with the steel blade attached and pulse until the mixture resembles breadcrumbs.

Add the flaked almonds and demerera sugar and stir with a spoon to mix.

Preparing The Fruit

Peel the pears, remove the core and cut into chunks.

Place the pears and blackberries into a 10″/26cm dish.

Cover the fruit with the crumble mixture.

Baking The Crumble

Place in the preheated oven for 40-50 minutes until the topping is golden and the fruit juices are bubbling.

As soon as the Crumble is baked remove from the oven.

Fruity pear and blackberries hidden beneath a crisp and crunchy crumble topping.
Serve immediately with the accompaniment of your choice.

Eat and enjoy!

Everyone in our house thoroughly enjoyed this warming, winter pudding.

Being Gluten Free makes this Almond Blackberry Pear Crumble accessible to more people. And I must agree, that has got to be a good thing!

Do you desire warm, comforting food when it’s cold? I certainly do.

If you enjoy this Almond Blackberry Pear Crumble, then you will love these recipes:

Apple Almond Cake

Amazing Apple Pie

I buy Dove’s Gluten Free flour from Waitrose.

While I am not allergic to wheat, or gluten it is important that gluten free recipes are included on Feasting is Fun. Since the heart of my blog is to encourage people to share and eat together, it makes sense to create recipes that more people can enjoy. Because nobody asks to have an allergy. And it’s nice when an “extra” dessert doesn’t have to be bought or made. Finally, I believe the more that people are included, the more comfortable and relaxed they will be.

Sammie xx

Autumn Apple Almond Cake

Today I am super, super thrilled to share another gluten free recipe with you. My incredibly delicious Autumn Apple Almond Cake. Because if you cannot have gluten in your diet, that shouldn’t mean missing out on treats such as this cake. Can you imagine what Marie Antoinette would have to say about that? Also, this cake can be made using regular, plain white flour. Most importantly it tastes scrumptious either way.

Gluten free sweet fruit and nut bake. — Autumn Apple Almond Cake

Free Organic Fruit

Inspiration for making this cake was as the result of chatting to a friend who is gluten intolerant. Since I always have gluten free flour in the cupboard and plenty of apples, I decided to create this cake. Both apple trees in our garden are currently laden with delicious green and red fruits. While we happily munch our way through them as a family, they are also great to bake with. Especially, bruised and blemished windfall apples, that aren’t suitable for the fruit bowl.

The apple trees were already established when we bought our house, along with a plum, pear and cherry tree. I feel very blessed to have a mini orchard at the back of our garden. Both apples trees produce red/green fruits. One of the trees is a Spartan variety, producing smaller and sweeter apples than the other tree. These apples are perfectly sized for little people’s hands. Also they shine when polished with a tea towel, placed in a bowl they create a stunning and free, table centrepiece. In contrast, the other tree’s apples taste very similar Granny Smiths. Larger in size, predominantly red in colour and with a crisp, sharper flavour. Although the variety remains a mystery we enjoy eating the fruit!

Freshly washed windfall apples from our garden.

As a rule, we eat and give away as many unblemished apples to neighbours and friends as we can, leaving a few on the ground for the blackbirds. Yet, with so many windfall apples this year I decided to start putting them to good use in new recipes.

Getting The Recipe Right

While creating new recipes I have to admit my first try resulted in an EPIC FAIL! Wanting to make a variation of my Sticky Pecan Sultana Buns I adjusted the recipe to incorporate fresh, grated, apple. While delicious, most of the buns stuck and once I’d managed to prise them out of the pan the majority promptly fell apart. So, I definitely won’t be making those again!

I knew next time I baked with the apples I wanted to grate them. Since grating the peeled fruit ensures that the apples cook into the cake batter. As a result, this Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds into the mix. Adding Demerara sugar and flaked almonds to the top of the cake results in a crunchy, contrasting texture to the cake crumb.

Recipe: Autumn Apple Almond Cake serves 8-10

225g/8oz Caster Sugar

225g/8oz Unsalted Butter

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

2 tsp Ground Cinnamon

2 tsp Baking Powder

150g/5oz Ground Almonds

150g/5oz Gluten Free Flour – I use Dove’s Farm alternatively you can use the same quantity if regular wheat, White Plain Flour

2tbsp Demerara Sugar

50g/2oz Flaked Almonds

350g/12oz Grated Apple – approx 4 large/5-6 medium apples once peeled and cored

Note : Any apple except Bramleys (cooking apples) can be used for this recipe. I used half sweet and half sharp apples.

Making the cake

Preheat oven to 180C/160C fan, 350F, gas mark 4

Grease a 25cm/10″ cake tin and line the base with baking parchment – I used a springform cake tin.

For this cake it is important to read through the recipe before starting.

First of all, place the butter and sugar into a large bowl.

Cream the butter and sugar until pale and fluffy.

Add the salt, vanilla extract and 2 eggs. Whisk until incorporated.

Next add half of the dry ingredients: flour, ground almonds, baking powder and cinnamon. Whisk until just incorporated.

Repeat the last 2 steps.

Your batter is now ready for the grated Apple. — Your batter is now ready for the grated apple.

I made the cake batter before preparing the apples. Since the apples I used turn brown within a few minutes of grating.

Peel and grate the apples using a box grater. Add the grated apples and any juice to the cake batter.

Place the batter into the cake, smooth the surface and sprinkle over the Demerara Sugar. — Place the batter into the cake tin, smooth the surface and sprinkle over the Demerara Sugar.

For an extra crunchy topping, cover the cake batter with flaked almonds.

Baking the cake

Place the cake into the middle of a preheated oven and bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.

If, as I found, the cake is browning too quickly, cover the top with foil or baking parchment after 50-60 minutes. Continue baking for a total of 1 hour 15 minutes – 1 hour 30 minutes.

Because if the apple content, inserting a skewer to test if the cake is baked could give a false result.

The cake is baked when it is firm to touch in the centre.

As soon as the cake is baked remove from the oven and leave to cool completely in the tin.

Once the cake is baked, remove from the oven and allow to cool completely in the tin. — .

Once the cake is completely cooled, carefully remove from the tin and serve.

This beautiful cake is delicous eaten as is, however, to make a dessert you could easily slice this cake when slightly warm and serve with homemade custard – see my recipe here, pouring cream, or even a scoop of ice cream!

Should you have any cake left it can be stored in an airtight container for 3 days. Keep refrigerated during warmer weather.

If you have enjoyed this recipe for Autumn Almond Apple Cake you may also like these:

Where the recipes below state that they can be made gluten free, I have successfully substituted Doves Farm gluten free flour instead of wheat flour.

Maple Syrup Frosted Apple Cupcakes

FF Autumn Almond Apple Cake — Maple Syrup Frosted Apple Cupcakes – can be made gluten free

Amazing Apple Pie

Maple Drizzled Apple Blueberry Loaf Cake

Cinnamon Drizzle Apple Walnut Cake Bars

FF Autumn Apple Almond Cake — Cinnamon Drizzle Apple Walnut Cake Bars

I love creating recipes that more people can enjoy and it is an important part of why I started this blog. While I also firmly believe that all food tastes better when shared. Therefore, making recipes that can be shared by more people makes sense. As a food allergy sufferer myself, I understand, albeit in a limited way, how food intolerances can affect people. Especially when eating in a group, or at larger social occasions. And since food is essential for our survival and health, creating an environment where everyone can relax while eating is important to me.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.