Ingredients:
For the cake:
150g ground almonds
100g plain flour
150g caster sugar
4 large eggs
120g unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
A pinch of salt
For the apple compote:
4 medium apples, peeled, cored, and chopped
2 tablespoons caster sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
2 tablespoons water
Directions:
Preheat the oven to 180°C (350°F). Grease and line a 20cm round cake tin.
In a large bowl, whisk together the ground almonds, plain flour, sugar, baking powder, and a pinch of salt.
In a separate bowl, beat the eggs, then stir in the melted butter and vanilla extract.
Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
While the cake is baking, make the apple compote. In a saucepan, combine the chopped apples, sugar, cinnamon, lemon juice, and water. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are soft and the compote has thickened.
Once the cake is baked and has cooled slightly, remove it from the tin and transfer it to a serving plate.
Serve the cake with a generous spoonful of warm apple compote on top.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 320 kcal per serving | Servings: 8 servings