This is an elegant, moist apple cake to be served in slim slices with a very fine cup of tea. It freezes brilliantly, too. Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of ...

4 ounces almond paste (not marzipan), crumbled. 8 tablespoons unsalted butter, room temperature. 2/3 cup plus 2 tablespoons granulated sugar, divided use ...

Like the Very Easy version, it focuses on creating apples held together with a bit of cake, and like the apple-almond version, it uses almonds to add a bit of complexity. By Naomi Tomky.

3. Place the almond paste in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed to break the almond paste into small pieces.

Ingredients. 150g cold, unsalted butter, diced. 150g full-fat sour cream. 3 large Granny Smith apples (approx 500g) 1 lemon, juice and zest. 250g self-raising flour ...

Preheat the oven to 170ºC/gas mark 3. Line the base and sides of the tin. Peel and core the apples, cut them into quarters and then slice each quarter into about 3 pieces. Heat the butter and ...

Gemma Stafford’s Fall Apple Cinnamon Upside Down Cake is one of 125 treats in her newest cookbook, ... ½ cup almond flour. 2 teaspoons baking powder. ½ teaspoon salt. DIRECTIONS.

To prepare the cake: Preheat the oven to 325 degrees with a rack in the center position. Grease a sheet pan with butter. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and ...