Apple crumble & Parmesan cake
- 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
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.