Somerset Pomona, apple & almond cake

Somerset Pomona, apple & almond cake

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(13 ratings)

Prep: 25 mins Cook: 1 hr

More effort

Serves 8
This simple cake makes a great dinner treat or serve with cream for a filling dessert

Nutrition and extra info


  • kcal388
  • fat22g
  • saturates12g
  • carbs42g
  • sugars31g
  • fibre2g
  • protein5g
  • salt0.52g
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  • 4 medium dessert apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • knob of butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 3 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 50g ground almond
  • 2 tbsp Somerset Pomona, plus extra to drizzle
  • 2 tbsp apricot jam

For the glaze

  • 1 tbsp Somerset Pomona


  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.

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Comments (15)

T42's picture

Couldn't buy Pomona locally so used Amaretto as someone else suggested. Served as a dessert for friends - nothing left after meal- and there weren't 8 of us! Very good indeed.

hasselk's picture

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.

debrat's picture

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

suzy30uk's picture

Forgot to rate.

suzy30uk's picture

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.

micheledb's picture

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:/)

whatkatiedoes's picture

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.

tashytutu's picture

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.

victoriadeprez's picture

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

dianecrtr4's picture

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.

jburton's picture

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.

willowbean's picture

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.

tampea's picture

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!

ptrshwht's picture

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.

melanieday's picture

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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