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Preheat oven to 350F. Peel, quarter, core and slice the apples. Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes. Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking). Cream the butter and sugar until light and fluffy. Add the beaten eggs a little at the time and incorporating them well before adding more egg. Fold in the ground almonds. Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit. Put the dish in the oven and bake for 45 to 55 minutes.
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