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4 medium dessert apples
225g butter, softened
a knob of butter for frying
225g caster sugar
3 eggs, beaten
140g self-raising flour
85g ground almonds
30g whole blanched almonds
1 tbsp brandy or whisky
For the glaze
2 tbsp honey
1 tbsp brandy or whisky
Best eaten on the day it's made, or warmed through the next day.
1. Preheat the oven to 180C.
2. Butter and line the base and sides of a 20cm round cake tin.
3. Peel, core and slice the apples to about ½cm thickness.
4. Melt a 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.
5. Tip the apples onto a plate to cool and splash the spirit over them.
6. 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.
7. Spoon the mixture into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter.
8. Bake for about an hour, until golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 45 mins and cover with foil if it's browning too quickly.
9. 10 minutes before the cake is cooked scatter the whole almonds over the top.
10. To make the glaze, combine the honey and the remaining spirit.
11. Once the cake is out of the oven cool for about 10Â minutes. Turn out onto a wire rack. Prick it all over with a skewer and brush the glaze over the top.