I prepared the apple and almond cake by modifying the recipe of the apple sponge cake with cream. I added apples inside and replaced potato starch with the same amount of almond flour, also flavored it with orange zest. The result was truly excellent, a deliciously soft and moist apple cake. To those who love nuts, I recommend the apple and walnut cake or the apple and hazelnut cake, rich in flavors and aromas. If you adore apples, don’t miss the apple butter!!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1/2 cup heavy cream
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup almond flour
- 1 lemon (zest)
- 1 orange (zest)
- 1 pinch salt
- 3 Golden apples
- as needed sliced almonds
- as needed powdered sugar
Tools
- 2 Bowls
- 1 Knife
- 1 Grater
- 1 Springform Pan
- 1 Mixer
Steps
Peel the apples and slice them thinly.
Place them in a bowl and drizzle with lemon juice.
Break the eggs into a bowl and add the sugar, orange zest, and salt, beat with an electric mixer or a whisk at maximum speed.
Add the cream gradually when the egg and sugar mixture is light and fluffy.
Continue to beat for another 5 minutes at medium speed.
Gradually add the sifted flours with the baking powder, mixing by hand with a spatula.
Add half of the apples.
Transfer the mixture into a greased pan.
Decorate the surface of the cake with the remaining apples and sliced almonds.
Bake at 356°F (180°C) for about 45 minutes in a preheated static oven.
Remove from oven and let cool.
Dust with powdered sugar.
Tips
It keeps for 3-4 days in a closed container at room temperature
It keeps for 3-4 days in a closed container at room temperature
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