- 200g of Almond Flour
- 110g Caster Sugar
- 1 Tsp Baking Powder
- 2 Tsp of Finely Grated Lemon Zest
- 125g of Chilled Unsalted Butter
- 2 Eggs Room Temperature
- 35g Flaked Almonds
- 2 Large Brambly Apples or 4 Nectarines
- Icing Sugar to decorate
- Pre heat the oven to 180 degrees celsius. Grease an 8inch round baking tin and line the sides and base with grease proof paper.
- Put the almond flour, caster sugar, baking powder and lemon zest in a food processor. Process until well combined.
- Add the chilled cubed butter to the food processor and blitz until the mixture resembles fine breadcrumbs.
- With the mixer running add one egg at a time. If your mixer is too small to accommodate for this step. Just transfer the the mixture in to a medium sized bowl and beat in one egg at a time.
- Peel and slice your apples into halves and then each half in to 6-8 slices.
- Pour half of the mixture into the lined tin and spread evenly along the base.
- Sprinkle some of the diced almonds on top of the mixture and then arrange the apple slices around in concentric circles starting from the outer edge.
- Pour the remaining batter on top of the apples, its okay if there are a few pieces sticking through.
- Fan the remaining apple pieces in a circle in the centre of the cake and sprinkle with the rest of the almonds.
- Cook for 40 minutes, or until a skewer comes out clean.
- Place on a wire rack to cool completely before placing on cake stand.
- Finally dust with icing sugar.
- Serve with creamy vanilla ice cream.