Preheat the oven to 160°C, fan 140°C, 320°F, gas 3. Lightly grease a deep 20cm loose-bottomed cake tin and line the base and side with baking parchment or use a cake tin liner.
Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl, mix well until blended, then beat for a minute.
Spread half this mixture into the tin and lay the thickly sliced apples on top of the mixture, piling mostly towards the centre. Roughly spoon the remaining mixture over the apples. This might be a little sticky but just make sure the centre is covered as it will spread out while in the oven. Sprinkle with flaked almonds.
Bake on the grid shelf on the lowest set of runner in the Baking Oven for about 45minutes - 1 hour until a skewer comes out clean. If the cake is getting too brown slide in the cold plain shelf above the cake. To cook in a conventional oven, preheat as above and cook the cake for approx 1 hour until golden and shrinking away from the sides of the tin.
Allow to cool slightly and then serve warm with ice cream or crème fraîche as a pudding but just as good eaten in your fingers with a dusting of icing sugar!
Cooking apples work the best here but if you don't have cooking apples then the apples can any apples that hold their shape or even shrivelled ones left in the fruit bowl. I have used Granny Smiths and Braeburns recently as I didn't have anything else. You can also use pears, plums or rhubarb. It is a great all round pudding cake.
If you are not an almond fan or don't have almond essence then go for vanilla paste or seeds from a pod and put another nut on top or leave them off entirely and dust with icing sugar before serving.
It is best made to serve warm but can be made the day before and once cooked and cold, you can wrap and freeze it for a maximum of 3 months. Make two and freeze one so you have a pud for when you are fed up with too much cooking with everyone at home!
Reheat by putting on a plate, cover with cling & put in a low oven or the simmering oven of an Aga for 1 hr. To cook in a 2 door Aga, use the Roasting Oven with the grid shelf on the floor and the cold plain shelf on the second set of runners and cook for about 20 minutes until starting to turn golden. Then transfer the plain shelf to the middle of the Simmering Oven and put the cake on the shelf and bake for a further 30-40 minutes until the skewer comes out clean.