Yorkshire Rapeseed Oil – Almond and Apple Cake

DessertServes 16

Pre heat your oven to 180C (170C Fan) Sift the flour into a mixing bowl and stir through the sugar and almonds. Add the rapeseed oil, milk, vanilla and almond essence and eggs and stir through until you have a smooth batter. Peel and core the apples and cut into chunks, add to the batter and stir through. Turn the mixture out into a 20cm greased and lined cake tin and cook in the middle of the oven for about 45 mins or until cooked through. Allow to cool and turn out, decorate with a dusting of icing sugar and flaked almonds and enjoy with a cup of tea!


140g Golden Caster Sugar
100g Ground Almonds
150g Self Raising Flour
½ tsp Vanilla Essence
½ tsp Almond Essence
3 Eggs
180ml Yorkshire Rapeseed Oil
80ml Milk
2 Small Eating Apples (I like Braeburn)
A handful of Toasted Flaked Almonds Icing Sugar for dusting