NIGELLA LAWSON'S APPLE AND ALMOND CAKE FOR PASSOVER

NIGELLA LAWSON'S APPLE AND ALMOND CAKE FOR PASSOVER

It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour.
- Nigella Lawson

Ingredients

3 apples
1 tablespoon lemon juice
2 tablespoons caster sugar

For the cake
1 splash of Vegetable oil To grease tin
8 medium eggs
325 grams ground almond
275 grams caster sugar
1 tablespoon lemon juice
50 grams flaked almonds

For the decoration
1 teaspoon icing sugar

Method

Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool.
Preheat the oven to Gas mark 4/180C; oil a 25cm spring form tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.
Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.