Monday, January 2, 2012

Apple & Almond Pudding Cake

Almond and Apple (or Pear) tart


  • 150g butter, softened
  • 80g caster sugar
  • 2 med eggs
  • 1 teaspoon almond extract (optional)
  • 75g white or wholemeal self-raising flour
  • 75g ground almonds
For apples:
  • 4 dessert apples
  • 25g butter
  • 1 heaped tbsp granulated sugar
  • 1/4 tsp ground cinnamon (optional)
This looks nice when done and I'm a sucker for any dessert with apple. Having only 75g flour also helps to minimise the possible downside to using gf flour. Don't forget maybe 1/2 tsp baking powder and 1/4 tsp baking soda to make any plain flour into self-raising. I also added some xanthum gum.

  1. Grease and line a 20cm springform cake tin
  2. Peel, core and cut apples into 12 wedges. Melt 25g butter in pan and add sugar until mixture bubbles, then add apples. Sprinkle the cinnamon if using and cook on medium for 5 minutes.
  3. Remove from heat and leave to cool.
  4. Beat butter and caster sugar until light and fluffy, about 5 minutes.
  5. Break in an egg and beat, followed by 2nd egg and almond extract, if using. Add a spoonful of the flour between the eggs to help binding
  6. Scrape the mixture into the cake tin and place the apples around the top.
  7. Bake at 170C for 45min until skewer comes out clean.
  8. Serve warm with cream, custard or Greek yoghurt. Goes well when cold with tea.

Altogether I estimate about 275g CHO so if you can stretch it to 12 slices, then you're looking at 22g CHO. Pity it tastes so good with custard!

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