Bramleys are Britain’s most popular variety of cooking apple, and they’re incredibly versatile. As well as sweet dishes such as crumbles, cakes and pies, you can add Bramleys to savoury recipes like chicken stew and vegetable soup. They’re also a staple ingredient in preserves such as blackberry and apple jam and apple jelly.
All in all, we think Bramleys are something to celebrate, so why not get cracking in the kitchen with this simple, moist apple and almond cake? It’s perfect with a cup of tea in the afternoon or as a posh pud served with vanilla ice cream.
- two large Bramley apples
- 200 g sugar
- 200 g butter or margarine
- 4 freerange eggs, beaten
- 150 g self-raising flour
- 75 g ground almonds
- 1/2 teaspoon almond extract
Preheat the oven to 180 degrees Celsius. Peel and core the apples, and chop into thin slices. In a large bowl, beat together the butter or margarine and the sugar until pale and fluffy, then beat in the eggs, a little at a time. Add the flour, almonds and almond extract and beat until smooth.
Grease a 20cm deep cake loose bottomed cake tin, and line it with greaseproof paper. Spoon half the batter into the tin, and spread it evenly over the bottom.
Arrange the apple slices over the batter, spreading them out as evenly as you can. Spoon the rest of the batter over the apples, and smooth the top off. Put the cake in the oven for around 30 minutes, until well risen and golden. To check that it’s cooked, insert a skewer into the deepest part of the cake. If it comes out cleanly with no cake mixture sticking to it, the cake’s ready. Otherwise, pop it back in the oven for another few minutes.
Serve warm with ice cream, cream or proper homemade custard.