Apple, almond & pecan traybake

Name: Apple, almond & pecan traybake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 9
Ingredients: 4 eggs; 200 g caster sugar, plus 2 tbsp; 1 tsp almond extract; 1 tsp vanilla bean paste; 100 g ground almonds; 150 g plain flour; 1 tsp baking powder; 150 g unsalted butter, melted; 3 Jazz Apples; 100 g pecan nuts, ½ roughly chopped; 30 g flaked almonds; Vanilla custard, to serve (optional)

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.

5 out of 5 stars(7) Rate this recipe

Vegetarian

Makes9
CourseCake
Prepare30 mins
Cook50 mins
Total time1 hr 20 mins

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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)

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.

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