Description
Sweet memories of home bloom in this rustic apple and almond cake, where classic French countryside charm meets homemade comfort. Delicate slices promise a warm embrace of seasonal fruits and nutty richness you’ll savor with each delightful bite.
Ingredients
Scale
Fruit:
- 4 medium apples (about 1 lb or 454 grams)
- 1 tablespoon lemon juice
Nuts and Spices:
- 10 ounces (284 grams) whole blanched almonds
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Baking Ingredients:
- 6 large eggs
- 9 ounces (255 grams) superfine sugar
- 2 tablespoons superfine sugar
- 1 teaspoon baking powder
- 2 tablespoons corn starch
- 2 tablespoons confectioners sugar
Additional:
- Butter, for greasing
Instructions
- Heat oven to 375°F (190°C) and prepare a cake tin with butter and parchment paper.
- Peel and dice apples, then toss with lemon juice and sugar in a pan.
- Simmer apples for 10-15 minutes until soft and moisture evaporates, then set aside to cool completely.
- Lightly toast almonds for 5-8 minutes, then grind into fine crumbs using a food processor.
- Combine cooled apples, eggs, almond extract, and superfine sugar in the food processor, blending until smooth.
- In a separate bowl, mix ground almonds, cinnamon, ginger, baking powder, and corn starch.
- Gently fold the wet apple mixture into the dry ingredients until just combined.
- Transfer batter to the prepared cake tin, spreading evenly.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow cake to rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Before serving, dust the top with a light layer of confectioners sugar.
Notes
- Select firm, tart apples like Granny Smith for balanced sweetness and structural integrity during baking.
- Toast almonds carefully to enhance nutty flavor without burning, watching closely and stirring frequently.
- Adjust spice levels by increasing or decreasing cinnamon and ginger according to personal taste preferences.
- Use gluten-free baking powder and cornstarch to make the cake suitable for gluten-sensitive individuals.
- Prep Time: 20-25 minutes
- Cook Time: 55-65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 19 g
- Sodium: 25 mg
- Fat: 25 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 110 mg