Dorset apple and almond traybake - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 2 Apple(s) Braeburn, large
- Lemon zest from 1 lemon
- Lemon juice from 1 lemon
- 220 g Butter (salted) softened
- 150 g Unrefined golden caster sugar
- 100 g Unrefined light muscovado sugar
- 4 Egg(s) (free range) large, beaten
- 2 tsp Almond extract
- 250 g Self-raising white flour
- 100 g Almonds (ground)
- 2 tsp Baking powder
- 1 tbsp Milk (whole)
- 3 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar
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1
Preheat the oven to 180C (fan 160C, gas mark 4). Grease and base line a 27cm x 20cm baking tray.
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2
Toss the sliced apples with the lemon juice and put to one side.
For this step you'll need:
- 2 Apple(s) Braeburn, large
- Lemon juice from 1 lemon
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3
In a large bowl beat together the butter, sugars, eggs, almond extract, lemon zest, flour, ground almonds, baking powder and milk until smooth using an electric whisk.
For this step you'll need:
- 220g Butter (salted) softened
- 150g Unrefined golden caster sugar
- 100g Unrefined light muscovado sugar
- 4 Egg(s) (free range) large, beaten
- 2tsp Almond extract
- Lemon zest from 1 lemon
- 250g Self-raising white flour
- 100g Almonds (ground)
- 2tsp Baking powder
- 1 tbsp Milk (whole)
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4
Evenly spread half the cake mixture into the baking tray and scatter over the apples, leaving any lemon juice behind.
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5
Top with the remaining cake mixture, don’t worry if the apples peak through.
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6
Sprinkle with flaked almonds and demerara sugar and bake in the oven for 50 minutes until golden and springs back when touched, cover with foil if browning too much.
For this step you'll need:
- 3 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar
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7
Leave to cool in tin for 15 minutes before turning out, removing the paper and cutting into 12.