Almond and apple are a match made in heaven! That particular combination always reminds me of lazy, family holidays in France and eating big slices of tarte aux pomme, with its almond center and thinly glazed apples decorating the top.
My brother used to live on those tarts whilst on holiday, well those and poulet frites. Why does chicken and chips and apple pie sound so much more elegant in French? I was always a little more adventurous with my food than him, but I was always drawn to tarte aux pomme on those holidays.
Anyhow, I was given a bag of apples from a friend this week, who has had a surplus from her tree this year. I was wanting to make something with apples and almonds but I didn’t have time to do justice to a tarte aux pomme. I fiddled around with a recipe for a pear and almond cake that I have often made substituting the pears for apples and using coconut sugar rather than refined white sugar. Doing a straight swap of white sugar to coconut sugar did not work (way, way too sweet) but a bit of tinkering made all the difference. I think that this recipe works well, the appley, almondy, moist cake is sweet but not too sweet.
I served this cake cold with creme fraiche and raspberries but I am sure that it would be equally delicious served warm with a scoop of vanilla ice cream.