|for the almond paste:|
|1 1⁄4 cup||flour — self-raising|
|3⁄4 tsp||cinnamon — ground|
|1⁄4 tsp||ginger — ground|
|175 g||butter — cold|
|2⁄3 cup||castor sugar|
|100 g||almonds — ground|
|1||eggs — large|
|for the apple filling:|
|500 g||Granny Smith apples|
|1 tsp||orange — zest only|
|3||almonds — flaked|
|Goldcrest Pure Honey — for drizzling|
Preheat the oven to 180 °C.
Butter a 20 cm loose-bottomed cake tin.
To make the almond paste, place the our, ground cinnamon, cardamom and ginger into the bowl of a food processor, and pulse to mix together.
Add the butter and pulse till the mixture resembles coarse breadcrumbs.
Add the castor sugar and ground almonds and pulse together to blend.
Remove about half of the crumbs and set aside for the topping.
Now add the egg to the remaining crumble and pulse to incorporate.
Line the base and sides of the cake tin with almond paste and chill till you are ready to use it.
Let’s prepare the apples.
Peel, core and chop the apples into bite-sized pieces.
Place them into a bowl with the blueberries, lemon juice, orange zest, sugar and corn our, and mix together using your hands.
Pile the fruit into the prepared cake tin, top with the reserved crumble and flaked almonds.
Bake for 45 to 50 mins, until the apples are cooked and the top is golden.
Remove from the oven, drizzle with honey and cool for 10 mins in the cake tin before sliding it out carefully.
Serve with dollops of Greek yoghurt, mascarpone or cre`me frai^che, or with a scoop of vanilla ice cream.
Recipe extract from Yumcious by Jenny Morris, published by MapStudio. The book can be bought online or at leading retailers.
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