Nigella Apple and Almond Cake

Nigella Lawson’s Apple and Almond Cake is made with tart apples, ground almonds, caster sugar, eggs, lemon juice, and flaked almonds. This delicious cake recipe creates a tasty dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 10 people.

Ingredients Needed:

For the Apple Purée:

• 3 tart apples (such as Braeburns)
• 1 tbsp fresh lemon juice
• 2 tsp caster sugar

For the Cake:

• 1 splash of vegetable oil (to grease tin)
• 8 large eggs
• 325g ground almonds
• 275g caster sugar
• 1 tbsp fresh lemon juice
• 50g flaked almonds

To Decorate:

• 1 tsp icing sugar

How To Make Apple and Almond Cake:

1. Prepare the apple purée: Peel, core, and roughly chop the apples. Place in a saucepan with lemon juice and sugar. Heat over medium until bubbling, then cover and cook on low for 10 minutes until the apples are soft enough to mash. Use a wooden spoon to mash into a rough purée (you should have about 285g). Let it cool.
2. Preheat the oven and prepare the tin: Preheat your oven to 180ºC/160ºC Fan/350ºF (Gas mark 4). Grease a 25cm springform tin with oil and line the base with baking parchment.
3. Make the cake batter: Place the cooled apple purée, eggs, ground almonds, caster sugar, and lemon juice in a food processor. Blitz to a smooth purée. Pour into the prepared tin and sprinkle the flaked almonds on top.
4. Bake the cake: Bake for 45 minutes, checking after 35 minutes. The cake should be golden and set, but ovens may vary, so bake longer if needed.
5. Cool and serve: Let the cake cool slightly on a wire rack before removing from the tin. Dust with icing sugar before serving. Best served slightly warm but also lovely cold.

Recipe Tips

• Use tart apples for the purée: Tart apples like Braeburns give the cake a balanced sweetness and a rich flavour. Using sweeter apples may make the cake overly sweet.
• Let the apple purée cool completely: Adding hot purée to the cake batter could cook the eggs prematurely. Ensure it’s fully cooled before mixing.
• Grease the tin well: Even though the cake contains oil and ground almonds, greasing the tin thoroughly ensures that the cake won’t stick.
• Check the cake early: Ovens can vary, so check your cake after 35 minutes to avoid over-baking. A toothpick should come out clean when it’s done.
• Serve warm for the best flavour: While the cake tastes great cold, it’s even more flavourful when served slightly warm. You can gently reheat it if needed.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Apple and Almond Cake cool to room temperature. Once it’s cool, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days.
• Freeze: You can freeze leftover Apple and Almond Cake for up to 3 months. Wrap it well in plastic wrap, then place it in a freezer bag. To thaw, move it to the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 of 12 slices

• Calories: 330
• Total Fat: 22g
• Saturated Fat: 2g
• Cholesterol: 140mg
• Sodium: 40mg
• Potassium: 110mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Sugars: 25g
• Protein: 10g

More Nigella Recipe:

• Nigella Dorset Apple Cake
• Nigella Gluten Free Carrot Cake
• Nigella Chocolate And Orange Cake
• Nigella’s Chocolate Fruit Cake
• Nigella Chocolate Cherry Cake