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Apple cake with Calvados

Submitted by zzzzzz 11 June 2009



4 medium dessert apples ,knob of butter plus extra for greasing ,200g butter softened ,200g golden caster sugar ,3 large eggs beaten ,140g self-raising flour ,50g ground almonds ,2 tbsp Calvados plus extra to drizzle ,FOR THE GLAZE2 tbsp apricot jam ,1 tbsp Calvados


Heat oven to 180C line a 9 x 9 baking pan. 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 calvados and leave to cool.
Using an electric whisk 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.
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 calvados in a small pan until the jam melts.
Once the cake is out of the oven, prick it all over with a skewer and drizzle over a little more calvados. 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,

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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