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August 9, 2010 / amyjmcintosh

Almond and apple cake with cream

If I could create a new food group, it would be cake. It rocks my world. I’m not talking about the rich and creamy variety, like the Black Forrest Cake that I recently ate in Germany, but more the basic buttery variety that my Gran used to make. It goes without saying that it must have icing as this (in addition to the raw mixture) is the best part. N.B. this cake doesn’t have icing, but it still gets my tick of approval.

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I made this apple almond cake for a family barbie a few weeks ago. Winter is the best time to make it as apples are plentiful and in season. Almond meal is expensive so you can always grind your own (from almonds) if you have a blender. My other tip is to use a small cake tin as I found the cake to be quite low. The taste and texture were top notch. Ten out of 10. Serve it slightly warm with double cream. Your hips won’t thank you, but your taste buds certainly will!

Speaking of cake, let me know if you have any cake requests that you’d like me to whip up. I’m always open to suggestions! Meanwhile, here’s the recipe from

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