This is a variation on what has become one of our favourite recipes. The
Damson and Almond traybake recipe just begs to be adapted and at this time of year, we’re enjoying both blackberry and apple versions. This is my latest apple one. The basics remain the same and, if you feel like it, you can make two different versions at once: half the mix without spice in one half-size tin with blackberries sprinkled over in place of the damson jam from the original and in the other, the apple version below.
Pure (sunflower) 9oz/250g self-raising flour
1¼oz/30g ground almonds
9oz/250g caster sugar
½tsp baking powder
Alpro Vanilla Soya Yoghurt 1tsp vanilla extract
1tsp ground cinnamon
1tsp ground nutmeg
4 apples, peeled, cored and chopped
1oz/25g toasted flaked almonds
icing sugar to dust
Heat the oven to 180°C(160°C for fan ovens) /350°F/Gas Mark 4.
Line your roasting tin with baking parchment, tucking the corner pleats out of the way behind the sides so that you don’t have corners poking into your cake.
Put the Pure, self-raising flour, ground almonds, sugar, baking powder, eggs, yoghurt, vanilla extract, cinnamon and nutmeg into a large mixing bowl and beat the whole lot with an electric hand mixer until it is smooth.
Pour it all into the lined tin and smooth out the surface with the back of a spoon.
Pop it in the middle of the oven and bake it for 10 minutes. I know this next bit sounds really weird, but trust me: I’ve done it many times and it works!
After 10 minutes, take it out of the oven and put the tin on something heatproof. I put it on my hob. Dot the surface all over with chunks of apple and then sprinkle the whole thing with the toasted almond flakes.
Pop it all back in the oven and bake for another 20 minutes until it is lovely and golden and puffy. You can do the skewer thing if you wish. I tend to use my finger tips and test the surface. If it is just firm and slightly springy, it’s done.
Leave it in the tin for 5 minutes, then lift out the parchment lining, bringing the whole cake out onto a cooling rack. Leave until completely cool before dusting it with icing sugar and cutting it up.
Diet type: Dairy-free
Number of servings (yield): 20+
Copyright © Sian Mackey.
Recipe by Sian Mackey.