Apple and almond are a classic pairing and they work perfectly together in this easy dessert recipe. Chunks of tender apple are surrounded by a sweet, fragrant sponge as the marzipan melts into the torte as it cooks. With its crisp, sugary crust, this tasty torte makes an elegant dessert, served with crème fraîche and tart blackberries.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm springform cake tin.
- Beat the eggs and sugar with an electric whisk for 5 mins on high, until pale, light and fluffy. Stir in most of the apple chunks and the marzipan, then sift the flour and baking powder over. Gently fold into the mixture, then pour into the tin. Scatter the remaining apple chunks on top. Bake in the oven for 50-55 mins, until golden and a skewer comes out clean.
- Remove from the oven and leave to cool for 10 mins. Carefully remove from the tin and discard the baking paper. Serve with a dollop of crème fraîche and some blackberries.
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