A large muffin infused with orange and topped with brambly apples and chopped pecans, and glazed with maple syrup and cointreau.
Grease and line an 8-10 inch false bottomed cake tin.
Put the pecans in a small bowl and add the maple syrup and cointreau. Set to one side and allow to soak.
Peel, core and thinly slice the cooking apple and place in cold water to stop the apple discolouring. Set to one side.
Preheat your oven to 170ºC, Gas mark 5.
In another bowl, add the milk, egg and melted butter, and whisk together. Set to one side.
In a large bowl add the self raising flour, ground almonds, caster sugar, bicarbonate of soda, baking powder and orange zest.
Add the liquid and using a spatula gently bring the mixture together. Do not overmix, the mixture should look lumpy.
Pour the nut mixture into your prepared cake tin and spread over the base. Now drain your apples and layer them on top of the nut mixture. Finally, pour the main mixture over the apples, raising the sides and making a slight well in the centre to allow the cake to rise evenly.
Bake in the oven for 40 minutes. Test with a knife to check if it is cooked, it may need a little extra time.
Allow to cool for 20 minutes.
Place a service plate over the cake and turn it upside down. Remove the tin and lining paper.
Sprinkle with Icing Sugar before serving.
Ingredients
Directions
Grease and line an 8-10 inch false bottomed cake tin.
Put the pecans in a small bowl and add the maple syrup and cointreau. Set to one side and allow to soak.
Peel, core and thinly slice the cooking apple and place in cold water to stop the apple discolouring. Set to one side.
Preheat your oven to 170ºC, Gas mark 5.
In another bowl, add the milk, egg and melted butter, and whisk together. Set to one side.
In a large bowl add the self raising flour, ground almonds, caster sugar, bicarbonate of soda, baking powder and orange zest.
Add the liquid and using a spatula gently bring the mixture together. Do not overmix, the mixture should look lumpy.
Pour the nut mixture into your prepared cake tin and spread over the base. Now drain your apples and layer them on top of the nut mixture. Finally, pour the main mixture over the apples, raising the sides and making a slight well in the centre to allow the cake to rise evenly.
Bake in the oven for 40 minutes. Test with a knife to check if it is cooked, it may need a little extra time.
Allow to cool for 20 minutes.
Place a service plate over the cake and turn it upside down. Remove the tin and lining paper.
Sprinkle with Icing Sugar before serving.