Apple-crumble-and-parmesan-cake

Apple crumble & Parmesan cake

The hint of rich and nutty Parmesan brings out the sweet, tangy flavours of the apples

By , 28 September 2017

(30 votes)

Apple crumble & Parmesan cake

  • 1 Hour 15 Mins

  • Serves: 18

Nutritional Info
Each 95g serving contains

  • Energy

    1288KJ

    308KCAL

    15%

  • Fat

    18.3g

    high

    26%

  • Saturates

    8.5g

    high

    43%

  • Sugars

    17.7g

    med

    20%

  • Salt

    0.40g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1356kJ/324kcal.
Ingredients
  • 200g unsalted butter, softened, plus extra for greasing
  • 200g soft light brown sugar
  • 3 eggs, beaten
  • 75g ground almonds
  • 80g Parmesan, grated
  • 125g self-raising flour
  • ¼tsp ground cinnamon
  • ¼tsp allspice
  • 4 eating apples, peeled, cored and cut into 2cm chunks
  • Zest and juice ½ lemon
  • 225g Asda Crumble Topping
  • 2tbsp chopped hazelnuts
  • 2tbsp rolled oats
  • 2tbsp pine nuts
Method

  • Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 23cm round springform tin and line with baking paper.

  • Use an electric hand-whisk to beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, whisking between each addition, until the mixture is well combined.

  • Using a large metal spoon, fold in the ground almonds, 30g of the Parmesan, the flour, cinnamon and allspice until well incorporated, then add the apples, lemon juice and zest. Stir to combine.

  • Transfer the mixture to the tin and smooth the surface with the back of the spoon.

  • Mix the crumble topping with the hazelnuts, oats, pine nuts and remaining Parmesan. Sprinkle over the cake mixture.

  • Bake in the middle of the oven for 50-60 mins until risen and golden. A skewer inserted into the centre should come out clean.

  • Allow the cake to cool in the tin for 10 mins, then unfasten the clasp and transfer the cake to a wire rack to cool completely.