Apple & Almond Cake by Nigella

Prep Time: 
20 mins
Cook Time: 
45 mins
12 slices

Additional Info:

For the apple puree
tart eating apples (such as braeburns)
tablespoon lemon juice
teaspoons caster sugar
For the cake
splash of vegetable oil to grease tin
large eggs
ground almonds
caster sugar
tablespoon lemon juice
flaked almonds
To decorate
teaspoon icing sugar

Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool.
Preheat the oven to Gas mark 4/180ºC/350ºF; oil a 25cm / 10 inch springform tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.
Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.