330g demerara sugar (can be found in health food stores)
280g Oialla chocolate 72%
250g ground almonds
400g plain flour
4g baking powder
50g cocoa powder
50g dark rum
200g pure raw marzipan
200g plain flour
2 large cooking apples, peeled and sliced into wedges
50g whole almonds
1 beaten egg for brushing
Apples and almonds baked in Oialla
Use two large spring-form tins, 26cm in diameter, 7cm deep.
Use a mixer to beat the butter, salt and demerara sugar together until light and fluffy. Melt the chocolate in a bain-marie, then add to the mixture. Add the eggs and the ground almonds a little at a time.
Sieve the flour, baking powder and cocoa, and fold into the mixture. Add the rum.
Divide the mixture between the two cake tins and bake at 180oC for about 60 minutes.
Combine the marzipan and sugar. Add the eggs a little at a time, then the softened butter in small pieces. Fold in the flour carefully to prevent the mixture from splitting.
The cake is assembled as follows:
Pipe the cake mixture into the base of the cake tins. Pipe a line of mixture around the edge of the tin, leaving a hollow in the centre. Fill this with the frangipane. Arrange the apples on top and sprinkle with almonds. Finish by piping another layer of cake mixture on top, and brush with the beaten egg.