Apple and Almond Cakes

By Dixie Elliott

Apple and Almond Cakes
Make the most of in-season apples with these light and sweet cakes.

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.


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