Somerset Pomona, apple & almond cake

Somerset Pomona, apple & almond cake

  • 1
  • 2
  • 3
  • 4
  • 5
(15 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
Save to My Good Food
Please sign in or register to save recipes.


  • 4 medium dessert apples



    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 eggs, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Sep, 2018
This makes a very nice cake. I used 150g sugar which was more than enough as the glaze adds to the sweetness. I would use half the amount of glaze next time as I had loads left over. I used Amaretto as I couldn’t get Pomona and didn’t peel the apples, and it was very good.
3rd Feb, 2018
Delicious and easy. Cooked for exact time it specified, didn’t need to cover it as it didn’t brown too much. I reduced the sugar to 140g and wouldn’t want it any sweeter. No need to bother to peel the apples. You could cook the apples the day before to save time if you needed to.
2nd Sep, 2016
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
15th Oct, 2012
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.
11th Oct, 2012
This was nice. I used ordinary cider. It tasted like apple pie! It was nice cold too.
25th Nov, 2011
Forgot to rate.
25th Nov, 2011
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.
9th Nov, 2011
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:/)
29th Aug, 2011
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.
17th May, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.