Apple and Almond Cake

Preheat the oven to 180 °C. Generously grease the Le Creuset Cast Iron 28cm Shallow Casserole with baking spray.

Begin by preparing the apples. Peel all the apples. Slice three of them in half, then into quarters, remove the cores, and slice thinly. Place these slices into a bowl with the lemon juice, toss to coat, and set aside for the cake batter. Slice the remaining two apples into slightly thicker pieces for the topping and place them in a separate bowl with a little lemon juice to prevent browning.

To make the batter, add the cooled, slightly set brown butter to the bowl of an electric stand mixer fitted with the paddle attachment. Add the brown caster sugar, fine salt and vanilla extract, and beat until creamy and smooth. Add the eggs one at a time, beating well after each addition to create a glossy, emulsified mixture.

In a separate bowl, whisk together the almond flour, cake flour and baking powder. If using freshly blitzed whole almonds, ensure they are very finely ground. Gently fold the dry ingredients into the butter mixture using a spatula, mixing only until just combined to avoid overworking the batter.

Fold the thinly sliced apples through the batter, ensuring they are evenly distributed. Spoon the mixture into the prepared casserole and smooth the top with a spatula. Arrange the thicker apple slices decoratively over the surface. Scatter the sliced almonds on top, followed by the 2 tablespoons of brown caster sugar for a caramelised finish.

Place the casserole, uncovered, into the preheated oven. Bake for 45 minutes, or until the cake is golden and risen, and a skewer inserted into the centre comes out clean or with a few moist crumbs. Avoid opening the oven during the first 30 minutes to ensure an even rise.

Once baked, remove the casserole from the oven and place it on a cooling rack. Allow the cake to cool for 15 minutes before serving. Enjoy with double cream yoghurt, whipped cream or crème fraîche.