Apple, Cinnamon and Almond Layer Cake

Sunday, 10 November 2013

There are few combinations that work better than apples and cinnamon so this cake is already a win without even really trying.  It’s a pretty rustic looking cake, a bit rough around the edges.  I like it that way, minimum effort in cake decoration but maximum taste is always my preference.  It’s not overly sweet but then I did reduce the sugar as is my way.  With a bit of yoghurt on top it makes a good winter pudding.  After a stomp across the downs in a tonne of mud it’s perfect with a cup of tea.  This is the third time I’ve made this cake.  That’s how good it is.  The recipe is adapted from Jamie Magazine.  I’ve started buying it recently and my purse isn’t going to thank me for these purchases.  A few years ago I gave up buying magazines.  The price and the fact that they were half full of advertising put me off.  This current little slip is mainly due to the fact I find recipes like this.  If you can use a mandolin to slice the apples it makes for a prettier end result but if not just slice with a sharp knife.  It will add to the overall rustic effect.

Adapted from Jamie Magazine Autumn edition.
100g (4oz) rice flour (or plain flour if you don’t need it to be gluten free)
100g (4oz) ground almonds
2 teaspoons gluten free baking powder
1-2 teaspoons ground cinnamon
180g (6oz) unsalted butter, softened or if you want to make it dairy free use 180ml olive oil
100g (4oz) demerara sugar plus 1 tablespoon for sprinkling *recipe calls for 180g so I reduced the amount.
3 eggs
1-2 eating apples finely sliced
Preheat the oven to Gas Mark 4, 180°C, 350°F
Grease and line a 20cm cake tin with baking parchment and set aside.

In a small bowl combine the flour, almonds, baking powder, cinnamon and a pinch of salt.  In a large bowl mix together the butter and the sugar and then beat in the eggs.  Carefully add the dry ingredients to the wet until well combined.  Pour half the batter in to the prepared cake tin then top with a layer of apple.  Pour over the remaining batter and finish with a layer of apple on top.  Sprinkle with demerara sugar and bake in the oven for 30 to 40 minutes until golden brown.


  1. Great photos, Caz! And a beautiful cake :-) I know what you mean about magazines, I used to buy a couple of food and craft magazines, here and there but had to stop as the cost did add up. I'm now content with my free Waitrose magazine every month and use an ipad app called Flipboard to subscribe to my favourite food blogs (it's like reading through a personalized, ad-free magazine!)

    1. Thanks Aimee. I always try to nab a free Waitrose magazine too! Good idea about the ipad app, now I just need an ipad. ;) Who needs magazines when their are so many fab food blogs out there. We are really spoilt for choice.

  2. So beautiful, Caz. The proof of a good recipe is one that you make over and over again… I love the simplicity of the ingredients list, which can be rare these days when it comes to gluten free baking. Almond meal makes everything better!

    1. Thanks Irina, yes I love the texture almond meal lends to gluten free baking.

  3. We made this at the weekend and it was brilliant!! Still got a small piece left for my lunch today. Thanks Carryl!