Here’s a simple variant on that popular orange and almond cake. Just as moist as the original this one uses apple sauce instead of puréed oranges.
Preheat your oven to 160ºC (325ºF). Oil and line a 23cm (9″) cake tin. In a bowl combine a jar of apple sauce, ½ a cup of sugar, 6 eggs, 340g (12 oz) of almond meal, the grated zest of one lemon and 1 teaspoon of baking powder. Mix well, pour into prepared tin and bake until the cake is set (approximately 1 hour). Allow to cool in the tin before removing to a plate. Serve with cream or sour cream if desired.
michelle picker cooks 