Makes 6
20g butter
1 tbsp honey
2 large granny smith apples, peeled, cored and diced
80g butter (extra)
½ cup icing sugar
2 eggs
½ cup almond meal
¼ cup plain flour
thick cream, to serve
Apple and Almond Cakes Recipe
1 Preheat oven to 180C. Grease and line the base of 6 third-cup-capacity muffin moulds with baking paper. Heat butter and honey in a non-stick frying pan over medium heat. When melted, add apple and cook, stirring often for 5 minutes or until golden. Spoon 1 tbsp apple mixture into the base of each prepared muffin mould.
2 Using an electric beater, beat butter (extra) and icing sugar until light and fluffy. Add eggs, 1 at a time, beating well after both additions. Stir almond meal, flour and remaining cooled apple mixture into batter.
3 Spoon batter mixture into muffin moulds. Bake for 15-20 minutes or until cooked through when tested with a skewer. Turn cakes onto a wire rack to cool. Serve warm or cold with cream.
