FRENCH APPLE-ALMOND CAKE
Makes 1 (8-inch) cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Spray an 8-inch springform pan with baking spray with flour.
- In a medium bowl, combine Granny Smith and Gala apples. Microwave on high until apples are softened but not translucent, about 2 minutes. Let cool; strain excess liquid.
- In the bowl of a stand mixer fitted with the paddle attachment, beat egg and 2 tablespoons (24 grams) sugar at medium speed until pale in color, about 2 minutes. Stir in melted butter, brandy, and vanilla paste.
- In a medium bowl, whisk together flours, baking powder, salt, and remaining 1 cup (200 grams) sugar. Gradually add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
- In a large bowl, whisk together 1 cup batter and egg yolks. Stir in apples until combined, reserving ¼ cup (46 grams) apples. Spread egg yolk batter into prepared pan. Top with remaining batter, smoothing with an offset spatula. Press reserved ¼ cup (46 grams) apples into top of batter, and sprinkle with almonds.
- Place springform pan on a rimmed baking sheet to catch any drips. Bake in bottom third of oven for 30 minutes. Raise springform pan to middle of oven, and bake until a wooden pick inserted in center comes out clean, about 35 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a knife around edges of cake to loosen before removing from pan. Let cool completely on base of pan before serving.
APPLE ALMOND CAKE
A deliciously simple and humble old-fashioned almond cake lined with apple slices.
Provided by Nellie
Categories Dessert
Number Of Ingredients 12
Steps:
- - If using whole almonds, grind the almonds along with the flour to form a fine powder.
- - If using almond flour, mix both the flours evenly in a bowl.
- - In a separate bowl, take the butter and sugar and whisk it until it turns pale and sightly fluffy.
- - Add in the eggs and whisk until eggs are well combined.
- - Add half of the flour and using a spatula, mix until all the flour is combined.
- - Add in the milk and give this mixture another mix.
- - Now shift in the remaining flour and baking powder, baking soda and salt into the bowl and fold everything gently until a smooth batter forms
- - Pour the batter in a greased and lined baking pan and spread the sliced apples on top of the batter.
- - Sprinkle the sliced almonds on top and bake the cake in a preheated oven for 45-55 minutes at 350 degrees until a knife comes out clean from the center.
- - Let the cake cool to room temperature and enjoy!
Nutrition Facts : Calories 196 kcal, Carbohydrate 23 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 120 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
APPLE & ALMOND CAKE
This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil - and it's gorgeous
Provided by Emma Freud
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
- In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
- While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.
Nutrition Facts : Calories 377 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
SOMERSET POMONA, APPLE & ALMOND CAKE
This simple cake makes a great dinner treat or serve with cream for a filling dessert
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm round cake tin. Peel, core and slice the apples to about the thickness of a £1 coin. Melt the knob of butter in a large frying pan then tip in the apples. Cook over a medium heat, stirring every so often till softened, but not soggy, about 5 mins. Splash in the Pomona and leave to cool. Tip onto a plate to cool more quickly if you like.
- Using an electric whisk or wooden spoon, beat the softened butter and sugar until creamy and light. Add the eggs a little at a time, beating after each addition, then fold in the flour and almonds. Finally, fold in half of the cooled apples. Spoon the mix into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter.
- Bake for 1 hr, until golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 45 mins, cover with foil if it's browning too quickly. To make the glaze, warm the jam and Pomona in a small pan until the jam melts.
- Once the cake is out of the oven, prick it all over with a skewer and drizzle over a little more Pomona. Cool for 10 mins, then turn out of the tin and transfer to a wire rack. Brush the glaze over the apples and serve sliced, with dollops of Pomona cream. Best eaten on the day it's made, or warmed through the next.
Nutrition Facts : Calories 388 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
APPLE ALMOND CAKE
A moist, not too sweet cake that is topped with thick slices of apple and an almond-cinnamon topping. So good!
Provided by Irmgard
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9" springform pan and set aside.
- Peel, quarter and core the apples.
- Cut each quarter into 3 pieces to make 36 wedges; set aside.
- Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
- In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
- Pour over the dry ingredients and stir just enough to blend the wet into the dry.
- Scrape the batter into the prepared pan, smoothing the top.
- Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
- Sprinkle the almond topping mixture over the apples.
- Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
- Let cool on a rack.
- Release the side of the pan and serve with whipped cream.
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