Print

Nigella Apple and Almond Cake Recipe

Nigella Apple and Almond Cake recipe
Print Recipe

Nigella Apple and Almond Cake is a soft sponge cake where ground almonds replace part—or all—of the flour. The almonds give structure and richness, while apples release moisture as they bake, preventing dryness.

Ingredients

  • Ground almonds – 250 g

  • Caster sugar – 200 g

  • Unsalted butter, softened – 175 g

  • Eggs – 4 large

  • Apples, peeled and sliced – 3 medium (about 450 g)

  • Lemon zest – 1 teaspoon

  • Vanilla extract – 1 teaspoon

  • Baking powder – 1 teaspoon

  • Fine salt – ¼ teaspoon

  • Flaked almonds (for topping) – 2 tablespoons

Instructions

  • Prepare the tin – Line the base with baking paper and lightly grease the sides

  • Preheat the oven – Set to 170°C (340°F)

  • Cream butter and sugar – Beat until pale and fluffy

  • Add eggs gradually – Mix one at a time to maintain smoothness

  • Stir in flavourings – Add vanilla extract and lemon zest

  • Fold in dry ingredients – Gently combine ground almonds, baking powder, and salt

  • Add apples – Fold sliced apples evenly into the batter

  • Transfer to tin – Spoon mixture into the prepared tin and level the surface

  • Top and bake – Sprinkle flaked almonds on top and bake for 45–50 minutes

  • Cool completely – Allow the cake to rest before removing from the tin

Find it online: https://chefnigellarecipes.uk/nigella-apple-and-almond-cake/