Teny Aghamalian
“I experienced the most delectable cake in years last week at The Cooks Larder in Avalon – gosh it was good. Their apple, almond and ginger cake transports one away from the ordinary. Would you please ask Dugal Mackie for this recipe?”
Lindy Kingsford, via email
Ingredients
Apple and almond topping
Method
1.Peel and core apples, then cut each into 8 wedges. Melt butter in a frying pan (large enough to fit apple in a single layer) over medium heat. Add apple, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until apples are well coated, soft and starting to colour (5-7 minutes). Remove cloves, add raisins and cook for another minute to soften raisins. Remove from heat and cool.
2.Preheat oven to 160C. Using a food processor, pulse almond meal, almonds, ginger and baking powder until coarsely chopped. Set aside. Using an electric mixer, whisk eggs, raw caster sugar and maple syrup until pale and fluffy. Add nut mixture and cooled apple mixture and fold to combine. Pour into a greased and baking paper-lined 26cm-diameter springform pan.
3.For apple and almond topping, arrange apple slices over cake batter overlapping slightly. Scatter with almonds, drizzle with butter, then scatter with sugars. Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with yoghurt or vanilla ice-cream.
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to produce maple syrup. It is available from The Cooks Larder. If unavailable, substitute with demerara sugar.
Notes
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