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Apple, almond & pecan traybake
Rich with almonds and chunks of apple – and topped with crunchy pecans to boot – this is everything you want in a cake at this time of year: it’s simple, sturdy and just the ticket after a bracing walk.
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Ingredients
4 eggs
200g caster sugar, plus 2 tbsp
1 tsp almond extract
1 tsp vanilla bean paste
100g ground almonds
150g plain flour
1 tsp baking powder
150g unsalted butter, melted
3 Jazz Apples
100g pecan nuts, ½ roughly chopped
30g flaked almonds
Vanilla custard, to serve (optional)
Method
Preheat the oven to 180ºC, gas mark 4; line a 20cm square cake tin with baking parchment. In a mixing bowl, use a wooden spoon to mix together the eggs, sugar, almond extract and vanilla until smooth. Add the ground almonds, flour, baking powder and melted butter; mix together until combined. Core and cut 2 ½ apples into 1cm dice, then stir into the mixture along with the chopped pecans.
Pour the batter into the prepared tin. Slice the remaining ½ apple and arrange on top, then scatter over the whole pecans and flaked almonds. Sprinkle over the 2 tbsp caster sugar. Bake for 35-45 minutes until a skewer inserted into the centre of the cake comes out clean. Allow to cool, then cut into squares and serve. It’s also fantastic with some warmed vanilla custard, if you fancy.
Nutritional
Typical values per item when made using specific products in recipe
Energy
2,236kJ/ 536kcals
Fat
32g
Saturated Fat
11g
Carbohydrates
49g
Sugars
35g
Fibre
4.1g
Protein
10g
Salt
0.3g
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