Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS of Almond Cake Mix :-

225 g (8 oz) self-raising flour

50 g (2 oz) ground almonds

150 g (5 oz) softened butter

75 g (3 oz) castor sugar

2 large eggs

INGREDIENTS of Apple & Date Topping :-

450 g (1 lb) eating apples

50 g (2 oz) dates

50 g (2 oz) melted butter

2 tablespoons granulated sugar


Grease a shallow 23 cm (9 inch) round flan tin, or a 14 x 36 cm (6 x 14 inch) rectangular tin.

Put the almond cake mix ingredients into a large bowl, and beat until thoroughly mixed.

Place the creamy mixture into the greased baking tin, and distribute evenly.

Wash, core, and thickly slice the apples. Stone the dates and chop them in half.

Arrange the apple slices, on top of the cake mixture.

Place half a date in the centre of each apple slice.

Carefully brush melted butter over the whole surface of the cake and fruit, and sprinkle evenly with sugar.

Bake at Gas Mark 5 / 375°F / 190°C (170°C for fan oven) for about 45 minutes until lightly brown, firm to touch, and shrunk slightly from the edges.



6 pieces fudge

150 ml (5 fl oz) double cream


Chop the fudge into smaller pieces, and melt together with the double cream.