Mum sent me this recipe, partly because she loved the cake, and partly because the original recipe was a complete hodgepodge measurement-wise. I did some converting (I’m a kitchen proselytizer!) and this is what I got. I have a few apples desperate to be used, so I may even test this one today!
Zest of 2 lemons
4 apples, peeled and finely sliced
1/2 cup + 1 tbsp blanched almonds, ground
1/2 cup butter, melted
1 tsp vanilla
1 1/3 cup sugar
2 eggs
2/3 cup milk
1/3 cup flour
1 1/2 tsp baking powder
Preheat the oven to 300 F.
Line a 9″ cake tin with parchment paper and grease with extra butter.
Beat together the eggs and sugar, until thick and light. Add the vanilla, then slowly beat in the milk and melted butter.
Mix together the almonds and flour and stir into the batter. Add the baking powder, lemon zest and about ? of the sliced apples.
Pour the batter into the cake tin, arranging the remaining apples on top. Sprinkle with about 1 tbsp sugar.
Bake for 1 hour and allow to cool in the tin.