Somerset Pomona, apple & almond cake

Name: Somerset Pomona, apple & almond cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 4 mediums dessert apples; 2 Tbsps apricot jam; 1 knob butter, plus extra for greasing; 200 grams butter, softened; 3 larges eggs, beaten; 200 grams golden caster sugar; 50 grams ground almonds; 140 grams self-raising flour; 1 Tbsp Somerset Pomona

Somerset Pomona, apple & almond cake might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 29g of fat, and a total of 492 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have ground almonds, somerset pomona, knob of butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Butter and line the base and sides of a 20cm round cake tin. Peel, core and slice the apples to about the thickness of a £1 coin. Melt the knob of butter in a large frying pan then tip in the apples. Cook over a medium heat, stirring every so often till softened, but not soggy, about 5 mins. Splash in the Pomona and leave to cool. Tip onto a plate to cool more quickly if you like.Using an electric whisk or wooden spoon, beat the softened butter and sugar until creamy and light.

Ingredients you will need

Apple

Butter

Sugar

Base

Equipment you will use

Wooden Spoon

Frying Pan

Cake Form

Whisk

Add the eggs a little at a time, beating after each addition, then fold in the flour and almonds. Finally, fold in half of the cooled apples. Spoon the mix into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter.

Ingredients you will need

Almonds

Apple

All Purpose Flour

Egg

Bake for 1 hr, until golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 45 mins, cover with foil if it’s browning too quickly. To make the glaze, warm the jam and Pomona in a small pan until the jam melts.Once the cake is out of the oven, prick it all over with a skewer and drizzle over a little more Pomona. Cool for 10 mins, then turn out of the tin and transfer to a wire rack.

Ingredients you will need

Glaze

Jam