Apple cake with almonds and jam.
Simple, fragrant, delicious.
The Apple Cake with Almonds and Jam is a very soft and creamy dessert thanks to the presence of many apples and jam, plus it has a special almond aroma and taste and a delicious citrus aroma, making it one of those super tasty apple cakes that win everyone over at the first bite.
Try it, you will see it is delicious and perfect for the whole family and any occasion 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 1 2/3 cups all-purpose flour
- 1/3 cup potato starch
- 3/4 cup sugar (1/2 cup for a less sweet version)
- 1 container whole yogurt (at room temperature, I used citrus yogurt)
- 1 cup almonds
- 1/3 cup corn oil
- 2 tbsp milk (At room temperature)
- 1 vial almond extract
- zest of 1 lemon (untreated)
- 1 pinch salt
- 1 packet baking powder (16 g)
- 3 large apples
- 9 oz apricot jam (or citrus)
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Blender
- 1 Spatula
- 1 Bundt pan
- 1 Oven
Steps
Peel and core the apples, then slice them into half-inch slices and place them in a bowl with the juice of one lemon.
Butter a 9-inch pan.
Grind the almonds into flour along with 1/4 cup of sugar (taken from the total).
Sift the flour, baking powder, and potato starch and mix them together with the remaining granulated sugar and the ground almonds.
Preheat the oven to 340°F.
Using an electric whisk or a stand mixer, beat the eggs with a pinch of salt until the mixture is nice and fluffy.
Add the oil, milk, yogurt, almond extract, and grated lemon zest.
Turn off the mixer or stand mixer and use a spatula to gently fold in the flour mixture a little at a time, mixing from the bottom up to avoid deflating the batter.
Once all the dry ingredients are well incorporated, the batter is ready.
Pour half the batter into the buttered pan, arrange half of the apples (drained of lemon) on top, and with a spoon, distribute some jam here and there. Cover with the remaining batter and the rest of the apples, with more jam scattered on top.
Bake in the preheated oven at 340°F on the lower rack (just above the base) for about 45 minutes.
Check with a toothpick, if the cake is done it will come out dry, otherwise keep baking for a few more minutes.
Let cool and remove the apple cake from the pan onto a serving plate, if you prefer, dust with powdered sugar.
Peel and core the apples, then slice them into half-inch slices and place them in a bowl with the juice of one lemon.
Butter a 9-inch pan.
Put the almonds together with 1/4 cup of sugar (taken from the total) in the mixing bowl, 20 secspeed 5.
Sift the flour, baking powder, and potato starch and mix them together with the remaining granulated sugar and the previously ground almonds.
Preheat the oven to 340°F.
Put in the mixing bowl (no need to wash it) the eggs with a pinch of salt 40 secspeed 5.
Add the oil, milk, yogurt, almond extract, and grated lemon zest 20 secspeed 2.
Add half of the dry mixture 30 secspeed 3.
Scrape down and add the other dry ingredients 30 secspeed 3.
Scrape down again, bringing the dough from the edges to the center, and work another 20 secspeed 3.
The dough is ready.
Pour half the batter into the buttered pan, arrange half of the apples (drained of lemon) on top, and with a spoon, distribute some jam here and there. Cover with the remaining batter and the rest of the apples, with more jam scattered on top.
Bake in the preheated oven at 340°F on the lower rack (just above the base) for about 45 minutes.
Check with a toothpick, if the cake is done it will come out dry, otherwise keep baking for a few more minutes.
Let cool and remove the apple cake from the pan onto a serving plate, if you prefer, dust with powdered sugar.
The Apple Cake with Almonds and Jam is ready to be enjoyed… ENJOY YOUR DESSERT!
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