Somerset Pomona, apple & almond cake

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Good Food

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1. Heat oven to 180C/fan 160C/gas 4. 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.
2. Using an electric whisk or wooden spoon, beat the softened butter and sugar until creamy and light. 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.
3. 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.
4. 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. Brush the glaze over the apples and serve sliced, with dollops of Pomona cream. Best eaten on the day it's made, or warmed through the next.

388 kcalories, protein 5g, carbohydrate 42g, fat 22 g, saturated fat 12g, fibre 2g, salt 0.52 g

Latest comments and suggestions

• Melanie Day

  02 June 2008

  Melanie Day commented on this recipe

  This was a really easy to bake cake. The results were delicious and the cake was moist. I used a somerset cider instead of pomona as my supermarket didnt stock it.

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• PTrshwht

  28 September 2008

  PTrshwht commented on this recipe

  I made this recipe when it was published in Good Food Magazine and it was absolutely delicious! Unfortunately I then lost the recipe and am so glad that I have been reunited with it. I didn't change anything and don't think that anything needs to be changed, it is so moist and mouthwatering.

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• tamsin

  03 January 2009

  tamsin rated and commented on this recipe

  

  made this with gluten free flour and it worked really well, beautiful and moist. my huisband now gets too many apples to prompt me to make it!

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• Veon

  09 October 2009

  Veon commented on this recipe

  I have been looking for this recipe for the longest time. So unbelievable happy that I found it. Going to make this tonight for friends using cider instead.

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• JOOLES

  11 October 2009

  JOOLES rated and commented on this recipe

  

  wow!!!! I think ive just found heaven!! this is lovely, soft, light and beautifully flavoured with delicious apple. My BF and I ate this when it had slightly cooled but was still warm from the oven, I think i could easily devour this in one sitting. Definitely one to make again.

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• Sandra

  16 October 2009

  Sandra rated this recipe

  

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Ingredients

• 4 medium dessert apples
• knob of butter , plus extra for greasing
• 200g butter , softened
• 200g golden caster sugar
• 3 large eggs , beaten
• 140g self-raising flour
• 50g ground almonds
• 2 tbsp Somerset Pomona , plus extra to drizzle

FOR THE GLAZE

• 2 tbsp apricot jam
• 1 tbsp Somerset Pomona

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Ingredients

• 4 medium dessert apples
• knob of butter , plus extra for greasing
• 200g butter , softened
• 200g golden caster sugar
• 3 large eggs , beaten
• 140g self-raising flour
• 50g ground almonds
• 2 tbsp Somerset Pomona , plus extra to drizzle

FOR THE GLAZE

• 2 tbsp apricot jam
• 1 tbsp Somerset Pomona

388 kcalories, protein 5g, carbohydrate 42g, fat 22 g, saturated fat 12g, fibre 2g, salt 0.52 g

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