Recipes
Apple crumble & Parmesan cake
The hint of rich and nutty Parmesan brings out the sweet, tangy flavours of the apples
The hint of rich and nutty Parmesan brings out the sweet, tangy flavours of the apples
(35 votes)
Cook: 1 Hour 15 Mins
Serves: 18
Price: 38p per serving
Nutritional Information
Each 95g serving contains
Energy
1288kj
308kcal
1288kj
308kcal
15%
Fat
18.3g
18.3g
High
26%
26%
Saturates
8.5g
8.5g
High
43%
43%
Sugars
17.7g
17.7g
Med
20%
20%
Salt
0.40g
0.40g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1356kj/324kcal
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
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 23cm round springform tin and line with baking paper.
2
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.
3
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.
4
Transfer the mixture to the tin and smooth the surface with the back of the spoon.
5
Mix the crumble topping with the hazelnuts, oats, pine nuts and remaining Parmesan. Sprinkle over the cake mixture.
6
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.
7
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.