Apple Almond Cake
This Almond Apple Cake is a delightful gluten-free dessert that’s light, moist, and bursting with flavor. It features a soft almond meal cake base, topped with tender apple slices, and finished with a simple flaked almond topping.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time:1hour
Servings: 10
Ingredients
- 3 Small Apples
- 1 pinch of Fine Table Salt
- 3 large Eggs
- 70 grams (1/3 cup) Brown Sugar
- 90 ml (1/3 cup) Canola or neutral cooking oil
- 90 ml (1/3 cup) Heavy, Thickened Cream
- 200 grams (2 cups) of Almond Meal/almond flour
- 1 tsp Ground Cinnamon
- Flaked Almond – for tasting
- Demerara Sugar (or raw sugar) – for tasting, optional
Instructions
- Preheat your oven to 160°C/325°F. Line the bottom of a 22cm/9inch springform pan with baking paper and grease the edges.
- Peel, core, and slice the apples into thin slices. Set aside.
- Separate the egg yolks and whites. Place the yolks in a large mixing bowl and the whites in the bowl of your stand mixer (or a large bowl if using a hand mixer).
- Add salt to the egg whites and whisk on medium to medium-high speed until stiff peaks form. Set aside.
- Add brown sugar to the egg yolks and whisk for a couple of minutes until frothy and lighter in color.
- Whisk in the oil and cream, then add the sifted almond meal and cinnamon.
- Gently fold in the whipped egg whites 4 or 5 times with a spatula until fully incorporated and no lumps remain.
- Pour about one-third of the cake batter into the springform pan. Layer with a thin layer of sliced apples, then top with another third of the cake batter. Repeat until all batter and apples are used, finishing with a layer of apples on top.
- Sprinkle flaked almonds and optionally demerara sugar on top.
- Bake for 45 to 50 minutes, then let it cool completely in the pan before removing.
- Optionally, dust with powdered sugar just before serving.
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Almond Apple Cake