I have been going through the recipe books that my mum wrote for me over the years. There are loads of great recipes in them and they will show up on here bit by bit as my hips and covid allow! This cake is the sort of thing I don't really make often as I have no one to feed it to. (The neighbours got lucky on this occasion!) But I remember this was the sort of fragrant bake we would come home to on a cold day after school. Thanks for the memories and the cake mum.
The toffee or caramel nutty topping is quite delicious and transformed this apple cake into quite elegant and above average! (I don't believe in average and neither did my mum!)
I hope you love it.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 220 Grams pure cream
- 2 large eggs
- 1 Teaspoon almond extract
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 220 Grams Raw Caster Sugar BUY
- 220 Grams Bakers or Strong Flour BUY
- 2 Teaspoons baking powder
- 2 apples of choice, peeled, cored, cut into rings
- 50 Grams Butter BUY
- 50 Grams Coconut Sugar
- 1 Tablespoon cream
- 1 Tablespoon Bakers or Strong Flour BUY
- 70 Grams slivered almonds
Preheat oven to 180°C and butter and line the base of a springform tin.
Place cream, eggs, almond extract, vanilla bean paste and salt into the Thermomix bowl. Whip 1 min/Butterfly/speed 4. Remove Butterfly.
Add remaining cake ingredients except apples and blend 20 sec/speed 4. Spread in the cake tin and arrange the apples on top.
Bake 45 minutes.
Meanwhile without cleaning, place all topping ingredients except the almonds into the Thermomix bowl and cook 5 min/90°C/speed 1. Add almonds and combine 4 sec/Reverse/speed 1.
Spread on top of the cooked cake and cook a further 15 minutes. Some of the mix may fall through the middle of the cake, don't worry, it will be in the centre when you cut the cake.
Serve with cream or ice cream.