3Braeburn apples30 ml lemon juice200 gm almond meal165 gm unblanched almonds3eggs175 gm raw caster sugar110 gm honey, plus extra for drizzling2½ tsp ground ginger¼ tsp baking powderTo serve:crème fraîche (optional)
Peel and coarsely chop one apple, combine in a small saucepan with lemon juice and 1½ cups water. Bring to the boil over medium-high heat and cook for 25 minutes or until apple is very soft and water has evaporated. Press through a fine sieve and set aside.
Preheat oven to 160C. Process almond meal and 155gm whole almonds in a food processor until finely ground, set aside. Using an electric mixer, whisk eggs, 165gm sugar and honey for 4-5 minutes or until thick and pale, then add apple purée, almond mixture, 2 tsp ginger and baking powder and mix to combine. Spoon mixture into a greased and baking paper-lined 22cm-diameter springform pan, smoothing top.
Using a mandolin, thinly slice remaining apples and arrange over cake mixture in concentric circles, overlapping slightly, then brush apples with melted butter.
Coarsely chop remaining almonds, combine in a small bowl with remaining sugar and ginger then scatter over cake. Bake for 1 hour or until golden and a skewer withdraws clean (cover with foil if cake browns before cooking time is completed). Cool for 20 minutes then remove, drizzle with honey and serve with crème fraîche.
When it comes to cooking, all apples (and there are lots of 'em!)
aren't created equal. The glossy green Granny smith is arguably the
best apple for cooking, especially in purées and sauces. Its
natural tartness makes it ideal for relishes. golden delicious
apples have juicy, aromatic flesh and are perfect to use when you
want apples to hold their shape after cooking (as in our
cider-roasted spatchcock). They are also suited to apple tarts and
could be used in place of Braeburns in the apple, ginger and almond
cake. Crisp and juicy braeburns, with a pink-red blush against
green skin, are great baking apples, although some would argue they
are best enjoyed when eaten raw. Another blushing variety is the
pink lady, a cross between golden delicious and Lady Williams. A
very popular eating apple, its firm dense flesh also holds up well
to caramelising, baking and for use in pies. Dark red and
elongated, red delicious are the least suited to cooking. They're
best put to use thinly sliced raw through salads, where their
sweetness is beautifully offset with a piquant dressing. Other
great cooking apples include cox's orange pippin, lady williams
and, if you can get your hands on them, crabapples, which make the
finest tarte Tatin you could hope to eat (look out for the John
At A Glance
Serves 10 people
At A Glance
Serves 10 people
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