The almond flour plumcake scented with apple is a soft and delicate cake that combines the strong flavor of almonds with the delicate taste of apples and the creaminess of melted chocolate, creating an irresistible combination.
It enchants both for its goodness and its visual elegance.
The almond flour gives the plumcake a soft texture and a slight natural sweetness. It is suitable for those following a gluten-free diet.
The plumcake with almond flour, chocolate, and apples is soft and moist inside, thanks to the apple juice, and the surface of melted chocolate with almonds makes the crust crunchy. Without butter.
Each slice melts in your mouth, making every bite a discovery of flavors and sensations.
A dessert that wins for its refined simplicity, its balance of flavors, and its ability to transform any moment into a special occasion.
Ideal at any time of day. Starting from a healthy breakfast to a snack.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing almond flour plumcake with apple fragrance
- 3 eggs
- 2 cups g almond flour
- 1/3 cup g gluten-free cornstarch
- 1/3 cup g vegetable oil
- 4 tablespoons erythritol or raw sugar
- 1 cup ml apple juice
- 1 packet baking powder
- 1.8 oz g dark chocolate
- to taste sliced almonds
- to taste powdered sugar
- 1 pinch fine salt
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Loaf pan
- Parchment paper
- 1 Small saucepan
Steps for preparing almond flour plumcake with apple fragrance
SEE THE VIDEO RECIPE FOR A PERFECT PREPARATION
To prepare the delicious soft plumcake with almond flour, separate the yolks from the egg whites and place them in two separate bowls. Add a pinch of salt to the egg whites and beat them until stiff with an electric whisk and set aside.
In another bowl, beat the yolks with the erythritol or raw sugar. And with the whisk still in action, slowly add the vegetable oil, followed by the apple juice, cornstarch, gradually the almond flour, and finally the baking powder until you get a smooth mixture.
Gradually fold in the beaten egg whites, gently mixing with a spatula, from top to bottom so that the egg whites do not deflate. Pour into a pan lined with parchment paper, make a groove in the middle of the dough, see video, sprinkle the top with sliced almonds, and bake at 356°F for about 40 minutes. Check the cooking by inserting a toothpick into the center of the plumcake; it should come out clean and dry.
Meanwhile, place the chocolate in a heatproof bowl over a small saucepan with boiling water, stirring until fully melted.
Once the plumcake is done baking, let it cool and dust with powdered sugar, adorn as desired with melted chocolate, and…
Enjoy your tasting from Barbara!
Storage and notes
The plumcake can be stored at room temperature, in an airtight container, for 2-3 days.
For longer storage, place the plumcake in the refrigerator. Remove it from the refrigerator at least 30 minutes before serving to allow the chocolate to soften slightly.
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