Baking has always felt like a form of alchemy for me, turning simple ingredients into something extraordinary. When I first came across Nigella Lawson’s Apple and Almond Cake, it was one of those serendipitous moments that made me pause and think, this is it. I had a few apples left in the fridge, some leftover ground almonds, and a craving for something comforting-something that would fill the house with the scent of sweetness without being overly indulgent. A quick glance at the recipe, and I knew this cake was about to become my go-to.
Nigella’s style in the kitchen is often described as “unpretentious”, and after trying this recipe, I can say that it’s true. It’s simple, it’s humble, but it’s also elegant in a way that makes you feel like a chef even when you’re not. The apple adds a light, fresh moisture to the cake, while the almonds bring depth and richness, creating a perfect balance of flavor and texture. Plus, it’s the sort of cake that feels like it’s made for sharing with friends and family or, if you’re anything like me, sneaking a piece with your afternoon coffee while no one’s looking.
Nigella Lawson’s Apple And Almond Cake Recipe
It was Nigella’s warm, inviting style that made me want to try this recipe, and I’m glad I did. The recipe itself isn’t complicated, but it’s the perfect kind of cake to make when you want to impress without stressing out. It has a comforting, homely appeal that makes it great for any occasion. I’ve made this cake several times now, and it’s quickly become a household favorite. You can dress it up with a dusting of powdered sugar or serve it plain with a dollop of cream or a scoop of vanilla ice cream on the side for an extra treat.
What I love about this cake is how it marries two of my favorite ingredients: apples and almonds. The apples provide just the right amount of moisture, keeping the cake from being too dense, while the almonds add richness and texture without overwhelming the other flavors. It’s also one of those cakes that actually gets better after a day or two, as the flavors have time to meld together.
Ingredient List
The list of ingredients for this cake is simple, but it’s the kind of simplicity that makes you feel like a domestic goddess when you pull it off. Here’s what you’ll need:
- 2 medium-sized apples (I like to use a mix of tart and sweet varieties, like Granny Smith and Gala)
- 200g ground almonds (this is what gives the cake its rich texture)
- 175g caster sugar
- 1 tsp baking powder
- 4 large eggs (the foundation of any good cake)
- 1 tsp vanilla extract (adds warmth and depth to the flavor)
- 200g unsalted butter (melted)
- 50g plain flour (just enough to hold everything together)
- A pinch of salt (balances out the sweetness)
- Zest of 1 lemon (the zest brightens everything up and adds a refreshing contrast to the richness of the almonds)
It’s always fun when you open your pantry and realize you’ve already got most of the ingredients you need. The ground almonds are definitely the star of the show here, so if you’ve got any leftover from a previous baking adventure, this is a great way to use them up.
How To Make Nigella Lawson’s Apple And Almond Cake?
The beauty of this recipe is in its simplicity-no complicated techniques or hard-to-find ingredients. It’s a one-bowl wonder, which, to me, is always the best kind of recipe. Let me walk you through how to make this cake, step by step.
Step 1: Preheat And Prepare
First, you want to preheat your oven to 180°C (160°C for fan-assisted ovens) and grease a 23cm round springform pan. If you’ve got parchment paper, I recommend lining the bottom as well to ensure the cake comes out effortlessly.
Step 2: Prepare The Apples
Peel, core, and slice your apples into thin wedges. Nigella says to not worry too much about making them perfect-this cake is all about the rustic charm. The apple slices will sit on top of the batter later, and as they bake, they soften and become golden and caramelized, adding a gorgeous visual element to the cake.
Step 3: Mix The Wet Ingredients
In a large mixing bowl, whisk together the eggs and sugar until they’re pale and fluffy. You don’t need an electric mixer for this, a simple whisk works fine. Then, add the melted butter and vanilla extract and mix until everything is well combined.
Step 4: Combine The Dry Ingredients
In a separate bowl, combine the ground almonds, flour, baking powder, salt, and lemon zest. This helps ensure that the dry ingredients are evenly distributed, especially the ground almonds, which can sometimes clump together. Gradually fold the dry ingredients into the wet mixture. At this point, the batter will be quite thick, which is exactly what you want.
Step 5: Add The Apples
Gently fold in your sliced apples, making sure they’re evenly distributed throughout the batter. You don’t want to overmix; just enough to get the apples in there. Pour the batter into the prepared tin, smooth it out with a spatula, and then arrange the apple slices in a slightly overlapping pattern on top.
Step 6: Bake
Place the cake in the oven and bake for about 40-45 minutes, or until a skewer inserted into the center comes out clean. The top will be golden brown, and the smell will be absolutely irresistible. If the cake starts to brown too quickly, cover it loosely with foil and continue baking until fully cooked.
Step 7: Cool And Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you’re serving it later, dust it with powdered sugar before serving to give it that lovely, delicate finish.
Things I Learned
Baking this cake taught me a few valuable lessons. For one, the balance between the moistness of the apples and the richness of the almonds is something I really appreciate. Too often, I find cakes either too dense or too dry, but this one sits comfortably in the middle. I’ve also learned that with baking, it’s the little touches that make all the difference. The lemon zest adds an almost surprising freshness that cuts through the sweetness of the apples and the almonds. I didn’t expect that, but it’s what makes this cake stand out.
Another thing I’ve realized is that this cake is incredibly forgiving. Whether I’ve used more apples than the recipe calls for, or I’ve thrown in a handful of chopped walnuts, the cake has always turned out beautifully. It’s a great recipe to tweak and make your own.
Lastly, I’ve learned that cakes like these are more than just a dessert; they’re an experience. There’s something about the way the cake fills the room with its aroma while it’s baking-an aroma that reminds me of afternoons spent at my grandmother’s house, where the kitchen was always filled with warmth, laughter, and the hum of a kettle on the boil. This cake, in its simplicity, feels like home.