I am rather pleased with my new invention! Road tested this evening with great success…
I had some lovely cooking apples but just wasn’t in the mood for apple tart or crumble, and anyway sometimes it’s fun to invent something new. My experimental cake was inspired by Nigella’s flourless chocolate cake which is one of my all-time favourites but just not suitable for a Sunday evening when everyone has to go to bed at a reasonable hour (whoever said chocolate isn’t a stimulant should try sleeping after a slice of Nigella’s fiendishly chocolatey concoction!).
Golden Delicious Cake Ingredients:
400gr almond flour
Half cup brown sugar
5tbsp golden syrup
2 thirds of a cup of olive oil (not extra virgin)
1 large grated cooking apple (Bramley or similar*)
1tsp vanilla essence
Third of a cup of self raising flour
1tsp baking powder
Beat the eggs, add sugar and syrup, beat further while adding olive oil and vanilla essence. Add the grated apple, then all the dry ingredients (sifting in the flour and baking powder). Pour into a well oiled and lined 9″ springform tray and bake at 180c for about 35 minutes.
Allow to cool for 10 mins before transferring to a serving plate and removing greaseproof paper (there’s a knack to doing this without having to turn the cake upside down). I didn’t bother cooling it on a wire rack as it was so moist and pudding-y it may have collapsed. I brushed a bit more syrup over the top to give it a nice glaze, and served it warm. It may be equally nice cold – I’ll let you know tomorrow.
It was moist, syrupy and very more-ish. The picture below isn’t great but trust me it was delicious.
I didn’t have any whipped cream but if you did I’m sure it would be fabulous.
* Alternatively – and to adhere more literally to the name – you could use Golden Delicious apples, in which case you could probably leave out the extra sugar.