3 medium dessert apples
knob of butter, plus extra for
greasing
4oz butter, softened
4oz golden caster sugar
2 large eggs, beaten
4oz self-raising flour
1oz ground almond
2 tbsp Somerset Pomona, plus
extra to drizzle
For the glaze
2 tbsp apricot jam
1 tbsp Somerset Pomona
Heat oven to 180C/fan 160C/gas 4. Butter and line the base
and sides of a 20cm round cake tin. Peel, core and slice the apples to about
the thickness of a £1 coin. Melt the knob of butter in a large frying pan then
tip in the apples. Cook over a medium heat, stirring every so often till
softened, but not soggy, about 5 mins. Splash in the Pomona and leave to cool.
Tip onto a plate to cool more quickly if you like.
Using an electric whisk or wooden spoon, beat the softened
butter and sugar until creamy and light. Add the eggs a little at a time,
beating after each addition, then fold in the flour and almonds. Finally, fold
in half of the cooled apples. Spoon the mix into the prepared tin, smooth the
top and scatter with the rest of the apples, pressing down lightly into the
batter.
Bake for 1 hr, until golden and a skewer inserted into the
middle of the cake comes out clean. Check the cake after 45 mins, cover with foil
if it’s browning too quickly. To make the glaze, warm the jam and Pomona in a
small pan until the jam melts.
Once the cake is out of the oven, prick it all
over with a skewer and drizzle over a little more Pomona. Cool for 10 mins,
then turn out of the tin and transfer to a wire rack. Brush the glaze over the
apples and serve sliced, with dollops of Pomona cream. Best eaten on the day
it’s made, or warmed through the next