michelle picker cooks

Flourless and gluten free, this ambrosial cake will leave you wanting more.

To make it you will need 4 apples, a handful of blackberries (frozen will do), dry white wine, a lemon and an orange, butter, sugar and caster sugar, whole cloves, eggs and orange blossom water. Preheat the oven to 180C (350F). Peel and core the apples and cut into 8 wedges each. In a saucepan bring to boil 200ml (6¾ fl oz) wine, 2 tablespoons of sugar, 2 strips of lemon zest, the juice of one lemon and 4 cloves. Simmer for 5 minutes then add the apples, cover and cook until just tender. Transfer the apples to a plate to cool and strain the liquid, returning it to the saucepan. Beat 100g (3½ oz) butter with 55g (2 oz) caster sugar and the grated zest of half an orange until light and fluffy. Gradually add 3 eggs then 145g (5 oz) almond meal and 2 teaspoons of orange blossom water. Beat until smooth. Arrange the apples in a greased cake tin or flan dish and scatter with the blackberries. Smooth the almond mixture over the top and bake for 20 – 25 minutes until firm to touch. Meanwhile, bring the reserved syrup to boil and reduce to approximately 3 tablespoons. When the cake is firm increase the oven temperature to 230C (450F). Spoon the liquid over the top of the cake and return to the oven until golden. Serve with clotted or double cream.