This cake is wonderfully simple and deeply satisfying. It offers a crisp, caramelised top with a moist, tender interior. Spiced apples provide a sweet-tart contrast to the rich, toffee-like flavour of roasted dates, while spelt flour and almonds give the cake a wholesome, nutty weight.

It’s delicious warm from the oven or cooled later; many enjoy it for breakfast as well as dessert.

The recipe started with a German apple and almond cake from my mother-in-law, a reliable source of excellent cakes. I adapted that original and added a few twists to balance fruit, spice and texture.

The method is straightforward and well suited to home bakers of all levels. Read on for the full recipe.

Welsh-German apple & almond cake recipe

Use a 28cm springform tin or a similarly sized cake pan lined with greaseproof paper.

Preheat the oven to 160°C and place the shelf in the centre.

Ingredients

225g butter, melted
4 tsp baking powder
350g wholemeal spelt flour (or plain white flour, or a mix)
1 tbsp ground cinnamon
1 tsp ground cardamom (adjust to taste)
225g caster sugar (golden caster works well)
3 medium eggs
1½ tsp almond essence
500g apples (peeled, cored and cut into ~2cm chunks)
100g dates, chopped into bite-sized pieces
50g flaked almonds

Method

Prepare the apples first and keep them in acidulated water (water with a little lemon juice) to prevent browning, then drain well.

Melt the butter in a small pan or briefly in the microwave and allow it to cool slightly.

Sift the baking powder, flour and spices into a mixing bowl, then stir in the sugar.

Beat the eggs in a small bowl, add the almond essence and mix to combine.

Pour the egg and almond mixture into the dry ingredients, then add the cooled melted butter. Mix until the batter is smooth and evenly combined.

Spread just over half of the batter evenly into the prepared tin.

Scatter the apple chunks and chopped dates across the batter in an even layer.

Dollop the remaining batter over the fruit in large spoonfuls, leaving some fruit exposed so it can caramelise during baking.

Sprinkle the flaked almonds over the top to add crunch and an attractive finish.

Bake for 1½ hours or until the top is golden brown, crisp and the cake has pulled slightly away from the sides of the tin. A skewer inserted into the centre should come out mostly clean with a few moist crumbs.

Remove the cake from the oven, loosen the springform rim and lift the cake from the tin. Peel away the greaseproof paper.

If serving warm, place the cake on a serving plate. If serving later, transfer to a cooling rack and allow it to cool completely. The cake is excellent on its own or served with crème fraîche, thick cream or custard.

If you try this recipe, feedback and variations are always welcome.

Updates:

Readers have adapted this recipe in delightful ways. One baker added cranberries, figs and apricots with a dusting of icing sugar for a fruitier version. Others have brought the cake to gatherings where it was quickly enjoyed.