Apple and Almond Cakes

I don't actually need to go to the potting shed every day, but I go just to carefully turn over the apples kept in crates along the back shelves. I marvel how anything harvested in October can still be fresh in March. These are 'keepers' - apples that store through winter if conditions are cold, frost free and dark. My potting shed suits them, but a garage or cool spare room would do. Recommended varieties known for their keeping qualities include Fiesta, Annie Elizabeth, Wellington, Court Pendu Plat and Winter Gem. Having a few trays of apples is my way of defeating winter gloom. Turning them over and inspecting them mid - winter is a cheerful occupation, and the scent takes me straight back to summer. We are in the bare-root planting season now. It's cheaper to plant bare-root stock than potted trees, and there’s much more variety to choose from.

• 3 apples, thinly sliced
• 85g caster sugar
• 85g margarine
• 1 egg
• 114g self-raising flour
• 1 level tsp. baking powder
• 1 tbsp milk
• 1 tsp. vanilla essence
• A few sliced blanched almonds for the top

Oven temperature 180C, gas mark 4

12-hole silicone muffin pan, or pie dish

Makes 12

Cream together sugar, margarine and eggs with an electric whisk. Fold in the flour and baking powder. Add milk and vanilla extract.

Place sliced apples in the base of the muffin pan or pie dish. Top with the sponge mixture and sprinkle with blanched almonds.

Cook for 15 - 20 minutes until cakes shrink from the sides and knife come out cleanly. Leave to cool. Sprinkle with sugar. Serve warm or cold. Can be frozen on the day of baking.