Warm, comforting, fragrant. Tangy with fruit and richly sweet with almond sponge.
1 cooking apple, peeled, cored and sliced
1 small eating apple, peeled, cored and diced
400g rhubarb, cut into 2cm pieces
3 heaped tbsp soft light brown sugar
2 heaped tbsp cornflour
1 tsp cinnamon
140g ground almonds
140g unsalted butter at room temperature
140g golden caster sugar
2 large eggs, beaten
- Pre-heat the oven to 160C fan (180C)
- Place the apples and rhubarb into a ceramic baking dish
- Throw in the brown sugar, cornflour and cinnamon and toss the fruit until coated
- In a big bowl, cream together the butter and caster sugar until pale and fluffy
- Beat in the eggs a bit at a time until well combined
- Then fold in the ground almonds
- Dollop big spoonfuls onto the fruit and then spread the mixture evenly
- Bake for 1 hour and leave to stand for 15 mins before serving warm with custard
Sophie cooks 