Smaller Apple And Almond Cake

Our answer

Nigella's Apple And Almond Cake (from FEAST) is a dairy and gluten-free cake made with apple puree, eggs and ground almonds. Although it doesn't contain any dairy it tastes rich and buttery and is good as a dessert or with a cup of tea or coffee. The recipe uses a 25cm/10-inch round springform tin. In theory a half quantity of the cake mixture should fit into a 15-18cm/ 6-7-inch round pan. We would suggest that you start checking the cake after 20 minutes of baking and then continue to check every 5 minutes until the cake is baked. However, scaling cakes is quite tricky and as we have not tested this version we are unable to guarantee the results.

The cake does freeze very well so you coud make a full-sized version and freeze the leftovers. You could freeze half of the cake or individual slices, though as the cake is gluten-free and not as robust as a sponge cake you may find that it is easier to freeze individual slices. Wrap each slice in clingfilm (plastic wrap), put in a resealable box and freeze for up to one month. Individual slices should only take an hour or two to thaw at room temperature.