Somerset Pomona, apple & almond cake

Somerset Pomona, apple & almond cake

This simple cake makes a great dinner treat or serve with cream for a filling dessert

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Method

  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, sugar 31g, salt 0.52 g

Recipe from Good Food magazine, September 2006.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo 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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  • Binder photo tamsin

    03 January 2009

    tamsin rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo JOOLES

    11 October 2009

    JOOLES rated and commented on this recipe

    5 stars

    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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  • Binder photo Sandra

    16 October 2009

    Sandra rated this recipe

    5 stars

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  • Binder photo Mrs D Carter

    14 May 2010

    Mrs D Carter rated and commented on this recipe

    5 stars

    Very easy to make and gone in a second. I have made this cake a few times and on my last attempt didnt have cider so found some brandy and it turned out just as nice.

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  • Binder photo mrsdeprez

    28 March 2011

    mrsdeprez rated and commented on this recipe

    5 stars

    This is such an easy recipe with really yummy results! Will make again for sure.

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  • Binder photo tash

    17 May 2011

    tash rated and commented on this recipe

    5 stars

    really easy to make and delicious. Made it for dessert and had it with ice cream. But would go equally well with creme fraiche. Or even just a cup of tea.

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  • Binder photo whatkatiedoes

    29 August 2011

    whatkatiedoes rated and commented on this recipe

    5 stars

    Really yummy and fun to bake. I used Gala apples, omitted the booze and glaze, and added a dash of vanilla extract syrup. Equally good as a tea cake or dessert.

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  • Binder photo ellieb

    09 November 2011

    ellieb commented on this recipe

    I made this cake as I surplus apples from my parent's garden. I did make a few changes but stilled turned out really yummy:/) I have an allergy to nuts so I used fine polenta (cornmeal) instead of almonds. Exchanged the Pomona for different for dark rum and used marmalade to glaze. Delicious:/)

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  • Binder photo Suzjen

    25 November 2011

    Suzjen commented on this recipe

    Great recipe. I did substitute the Pomona for amaretto which enhanced the almond flavour and was scummy with clotted cream. My husband loves marzipan so he was a fan. I got lots of brownie points for this one. Thanks.

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  • Binder photo Suzjen

    25 November 2011

    Suzjen rated and commented on this recipe

    5 stars

    Forgot to rate.

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  • Binder photo DebraT

    11 October 2012

    DebraT rated and commented on this recipe

    4 stars

    This was nice. I used ordinary cider. It tasted like apple pie! It was nice cold too.

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  • Binder photo hasselk

    15 October 2012

    hasselk rated and commented on this recipe

    5 stars

    Excellent. Used cognac. And semolina in stead of ground almonds. Took longer to bake: total of 80 minutes, and used foil against burning the top. Best eaten the next day.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

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
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388 kcalories, protein 5g, carbohydrate 42g, fat 22 g, saturated fat 12g, fibre 2g, sugar 31g, salt 0.52 g

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